Creamy Artichoke Pasta Bake (Printable)

Tender pasta with fresh spinach and artichoke hearts in a creamy Parmesan sauce, baked until golden and bubbling.

# What You Need:

→ Pasta

01 - 12 oz short pasta (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 Steps:

01 - Preheat oven to 375°F. Grease a large baking dish with approximately 2-quart capacity.
02 - Cook pasta in salted boiling water until just al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3 minutes until softened, then add minced garlic and cook for 1 additional minute.
04 - Add fresh spinach to skillet and cook until wilted, approximately 2 minutes. Stir in drained artichoke hearts and cook for another 2 minutes. Remove from heat.
05 - In a saucepan, heat heavy cream and milk over medium-low heat. Stir in grated Parmesan, Italian herbs, salt, pepper, and nutmeg. Cook while stirring until cheese melts and sauce reaches smooth consistency, approximately 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 - In a small bowl, combine breadcrumbs with melted butter. Distribute evenly over casserole surface. Top with additional Parmesan if desired.
08 - Bake for 20 to 25 minutes until surface is golden and contents are bubbling. Allow to rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • It tastes like youve been cooking for hours but comes together in under an hour start to finish.
  • The artichokes add a tangy richness that makes every bite feel more interesting than plain pasta.
  • Leftovers reheat beautifully and somehow taste even better the next day.
  • Its vegetarian but hearty enough that no one misses the meat.
02 -
  • Undercook the pasta by a minute or two, it will absorb sauce and finish cooking in the oven.
  • Dont skip the nutmeg, it sounds odd but it makes the whole sauce taste more complex and rounded.
  • Drain the artichokes really well, extra liquid will make your sauce watery instead of creamy.
03 -
  • Use freshly grated Parmesan instead of pre grated, it melts smoother and tastes sharper.
  • Let the baked pasta rest for five minutes before serving, it helps everything set so it doesnt fall apart on the plate.
  • If you love extra crispy topping, broil it for the last two minutes but watch it closely so it doesnt burn.
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