Save Pin The smell of nutmeg in a cream sauce always catches me off guard in the best way. I threw this together on a Tuesday night when I had a jar of marinated artichokes sitting in the fridge and no plan whatsoever. What started as a throw-it-together experiment turned into something my family asks for by name. The crispy breadcrumb topping seals the deal every time.
I made this for a small dinner party once and forgot to mention it was vegetarian. No one noticed until dessert, and even then, they were too busy asking for the recipe to care. Watching everyone go quiet over their plates is one of my favorite kitchen victories. Its the kind of dish that feels fancy but doesnt require you to fuss or stress.
Ingredients
- Short pasta: Penne or rigatoni work best because their ridges grab onto the cream sauce, but fusilli adds a playful twist if thats what you have.
- Artichoke hearts: The canned kind in brine or marinade are perfect here, just drain them well so they dont water down the sauce.
- Fresh baby spinach: It wilts down to almost nothing, so dont be alarmed by the volume, it adds color and a slight earthiness.
- Yellow onion: Finely chopped so it melts into the background and sweetens the whole dish.
- Garlic: Minced fresh is best, it blooms in the oil and fills your kitchen with that unmistakable warmth.
- Heavy cream: This is what makes the sauce luxurious, no skimping here.
- Whole milk: Thins the cream just enough so it coats the pasta without feeling heavy.
- Parmesan cheese: Freshly grated melts smoothly and adds that nutty, salty backbone.
- Olive oil: Just a tablespoon to start the saute, it carries the garlic and onion flavors beautifully.
- Italian herbs: Dried oregano, basil, and thyme in one shake, it ties everything together.
- Nutmeg: A quarter teaspoon is all you need, it adds a whisper of warmth that makes people wonder whats so good.
- Breadcrumbs: Mixed with melted butter, they crisp up into a golden crown on top.
Instructions
- Prep the oven and dish:
- Preheat to 190°C (375°F) and grease your baking dish generously so nothing sticks. This is also a good time to clear some counter space.
- Cook the pasta:
- Boil it in well salted water until just al dente, it will finish cooking in the oven. Drain and set aside, no need to rinse.
- Saute the aromatics:
- Heat olive oil in a large skillet and cook the onion until soft and translucent, about three minutes. Add garlic and stir for one more minute until fragrant.
- Wilt the greens and warm the artichokes:
- Toss in the spinach and watch it shrink, then add the artichoke hearts and let everything mingle for two minutes. Remove from heat.
- Make the cream sauce:
- In a saucepan, gently heat the cream and milk, then stir in Parmesan, herbs, salt, pepper, and nutmeg. Keep stirring until the cheese melts into a smooth, silky sauce.
- Combine everything:
- In a large bowl, mix the cooked pasta, sauteed vegetables, and cream sauce until every piece is coated. Transfer to your prepared baking dish.
- Add the topping:
- Toss breadcrumbs with melted butter and sprinkle evenly over the top, add extra Parmesan if you like. This is what gets golden and crunchy.
- Bake until bubbly:
- Slide it into the oven for 20 to 25 minutes until the top is golden and the edges are bubbling. Let it rest for five minutes so it sets up nicely.
Save Pin The first time I served this, my youngest scraped the baking dish clean and asked if we could have it again the next night. That almost never happens. Now its my go to when I want comfort food that feels a little elevated, like Im taking care of everyone without breaking a sweat.
Flavor Variations
If you want a little brightness, stir in some chopped sun dried tomatoes or roasted red peppers before baking. Ive also swapped the spinach for kale when thats whats in the fridge, just chop it finely so it softens up. A pinch of red pepper flakes in the sauce adds a gentle heat that sneaks up on you in the best way.
Serving Suggestions
This pairs beautifully with a simple green salad dressed in lemon vinaigrette to cut through the richness. A crusty baguette on the side is perfect for mopping up any extra sauce. If youre pouring wine, a crisp Pinot Grigio or unoaked Chardonnay complements the creamy, tangy flavors without overwhelming them.
Storage and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container. Reheat in the oven at 180°C (350°F) covered with foil so it doesnt dry out, or microwave individual portions with a splash of milk to loosen the sauce. The topping loses some crunch but the flavors deepen overnight, which is a fair trade in my book.
- Cover tightly before refrigerating to keep the pasta from drying out.
- Add a tablespoon of milk or cream when reheating to refresh the sauce.
- You can freeze portions for up to a month, just thaw in the fridge overnight before reheating.
Save Pin This is the kind of dish that makes weeknight cooking feel less like a chore and more like a small celebration. I hope it becomes one of those recipes you turn to again and again.
Recipe FAQs
- → Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole up to 24 hours in advance. Cover it with plastic wrap and refrigerate. Add an extra 10-15 minutes to the baking time if baking from cold. You can also add the breadcrumb topping just before baking for maximum crispness.
- → What pasta shapes work best for this dish?
Short, sturdy pasta shapes like penne, rigatoni, or fusilli are ideal as they hold the creamy sauce well and distribute vegetables evenly. Avoid long pasta like spaghetti, which can become tangled and clumpy in a casserole.
- → How can I make this lighter or richer?
For a lighter version, substitute half-and-half for heavy cream or use Greek yogurt mixed with milk. To make it richer, add a splash of white wine to the sauce or increase the Parmesan cheese. You can also stir in crispy pancetta or prosciutto for extra depth.
- → What vegetables can I substitute or add?
Kale, Swiss chard, or arugula work well instead of spinach. Roasted red peppers, sun-dried tomatoes, mushrooms, or broccoli complement the artichokes beautifully. Avoid watery vegetables like zucchini unless drained thoroughly to prevent excess moisture.
- → Is this suitable for dietary restrictions?
This dish is vegetarian and can be made gluten-free by using gluten-free pasta. It contains dairy, so it's not vegan. For a dairy-free version, use plant-based cream and nutritional yeast instead of Parmesan, though the flavor will differ.
- → How should I store and reheat leftovers?
Store covered in the refrigerator for up to 3 days. Reheat gently in a 160°C (325°F) oven for 15-20 minutes, covered with foil, until warmed through. You can also reheat individual portions in the microwave, though the breadcrumb topping may lose some crispness.