Creamy Artichoke Pasta Bake (Printer-friendly)

A creamy casserole featuring tender pasta, spinach, and artichoke hearts in rich Parmesan cream sauce.

# What You'll Need:

→ Pasta

01 - 12 oz short pasta such as penne, rigatoni, or fusilli

→ Vegetables

02 - 1 can (14 oz) artichoke hearts, drained and quartered
03 - 4 oz fresh baby spinach
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced

→ Sauce

06 - 1 cup heavy cream
07 - 1/2 cup whole milk
08 - 1 cup freshly grated Parmesan cheese, plus extra for topping
09 - 1 tablespoon olive oil
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon ground nutmeg

→ Topping

14 - 1/2 cup breadcrumbs
15 - 2 tablespoons unsalted butter, melted

# How To Make It:

01 - Preheat oven to 375°F. Grease a large baking dish with capacity of approximately 2 quarts.
02 - Cook pasta in salted boiling water until al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion for 3 minutes until softened, then add minced garlic and cook for 1 additional minute.
04 - Add spinach and cook until wilted, approximately 2 minutes. Stir in quartered artichoke hearts and cook for another 2 minutes. Remove from heat.
05 - Heat heavy cream and milk in a saucepan over medium-low heat. Stir in Parmesan, Italian herbs, salt, pepper, and nutmeg. Cook while stirring until cheese melts completely and sauce achieves smooth consistency, about 3 minutes.
06 - In a large bowl, combine cooked pasta, sautéed vegetables, and cream sauce. Mix thoroughly, then transfer mixture to prepared baking dish.
07 - Mix breadcrumbs with melted butter in a small bowl. Sprinkle evenly over casserole surface. Top with additional Parmesan if desired.
08 - Bake for 20 to 25 minutes until golden brown and bubbling at edges. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It tastes like restaurant comfort food but comes together in under an hour with pantry basics.
  • The creamy Parmesan sauce clings to every bite without feeling heavy or overdone.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Undercook the pasta by a minute or two because it continues cooking in the oven and you don't want it mushy.
  • Drain the artichokes thoroughly or they will release liquid into the sauce and make it watery.
  • Grate the Parmesan yourself, pre grated cheese has additives that prevent it from melting smoothly.
03 -
  • Use a deep baking dish so the pasta has room to bubble without spilling over the edges.
  • Let the casserole rest for 5 minutes after baking, it makes slicing and serving much cleaner.
  • Taste the sauce before mixing it with the pasta and adjust the salt and pepper to your liking.
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