Save The smell of nutmeg in hot cream always takes me straight back to a quiet Sunday afternoon when I had nothing planned and a jar of marinated artichokes sitting in the fridge. I tossed together what I had on hand, not expecting much, but that first forkful out of the oven made me pause mid-bite. The edges were golden and crispy, the inside soft and rich, and suddenly I understood why people get so excited about casseroles. It became my go-to whenever I needed comfort without fuss.
I made this for a friend who swore she didnt like artichokes, and she went back for seconds without saying a word. Later she admitted she didnt even realize they were in there until I told her. That night taught me that a good cream sauce and a hot oven can win over just about anyone.
Ingredients
- Short pasta (penne, rigatoni, or fusilli): The ridges and hollow shapes catch all that creamy sauce, so dont swap for something smooth like spaghetti.
- Artichoke hearts: Use the canned or jarred kind in water or brine, and make sure to drain them well so the dish doesnt get watery.
- Fresh baby spinach: It wilts down to almost nothing, so dont worry if the pan looks overcrowded at first.
- Yellow onion and garlic: These build the flavor base, and cooking the onion until soft makes all the difference.
- Heavy cream and whole milk: The combination gives you richness without being too heavy, and it keeps the sauce smooth.
- Freshly grated Parmesan cheese: Pre-grated stuff doesnt melt the same way, so take the extra minute to grate it yourself.
- Olive oil: Just enough to get the vegetables going without adding grease.
- Dried Italian herbs: A quick shake adds depth, but if you have fresh basil or thyme, toss that in at the end.
- Black pepper, salt, and nutmeg: The nutmeg is the secret, it warms up the cream and makes everything taste more complex.
- Breadcrumbs and melted butter: This topping turns golden and crunchy in the oven, and its worth every calorie.
Instructions
- Get the oven ready:
- Preheat to 190°C (375°F) and grease a large baking dish with a little butter or oil. This keeps everything from sticking and makes cleanup easier later.
- Cook the pasta:
- Boil it in salted water until just al dente, which means it still has a bit of bite. It will finish cooking in the oven, so dont let it get too soft now.
- Start the vegetables:
- Heat olive oil in a large skillet over medium heat, then add the chopped onion and let it soften for about three minutes. Toss in the garlic and stir for another minute until it smells amazing.
- Wilt the spinach:
- Add the spinach to the skillet and stir until it collapses down, which only takes about two minutes. Then add the quartered artichoke hearts and cook for another two minutes to warm them through.
- Make the cream sauce:
- In a saucepan, heat the cream and milk over medium-low heat, then stir in the Parmesan, Italian herbs, salt, pepper, and nutmeg. Keep stirring until the cheese melts and the sauce is smooth and silky, about three minutes.
- Combine everything:
- In a large bowl, mix the cooked pasta, sautéed vegetables, and cream sauce until everything is coated. Transfer the whole mixture to your prepared baking dish and spread it out evenly.
- Add the topping:
- Mix the breadcrumbs with melted butter in a small bowl, then sprinkle it over the casserole. If you want extra cheese on top, now is the time to add it.
- Bake until golden:
- Slide the dish into the oven and bake for 20 to 25 minutes, or until the top is golden and the sauce is bubbling around the edges. Let it rest for five minutes before serving so it sets up a bit.
Save One winter evening I doubled this recipe and brought it to a potluck, and it disappeared before the main course was even announced. Someone asked for the recipe, and when I said it was just pantry staples and a can of artichokes, they didnt believe me. That was the moment I realized simple food, done right, is often the most memorable.
Making It Your Own
This recipe is flexible enough to handle whatever you have on hand. I have stirred in sun-dried tomatoes for a tangy sweetness, swapped kale for spinach when that was all I had, and even added roasted red peppers for color and smoke. If you want more protein, cooked chicken or white beans fold in beautifully without changing the balance of the dish. Just taste as you go and trust your instincts.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and they reheat like a dream. I usually cover the dish with foil and warm it in a 180°C (350°F) oven for about 15 minutes, or you can microwave individual portions if you are in a hurry. The breadcrumb topping loses some crunch in the fridge, but a quick blast under the broiler brings it back to life. If you want to freeze it, assemble the casserole but hold off on baking, then wrap it tightly and freeze for up to two months.
Serving Suggestions
This casserole is rich enough to stand on its own, but a simple green salad with lemon vinaigrette cuts through the creaminess perfectly. I also love serving it with crusty bread to soak up any extra sauce on the plate. A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully, though I have also served it with sparkling water and lemon when I wanted to keep things light.
- Add a handful of cherry tomatoes on the side for a pop of freshness.
- Garnish with torn fresh basil right before serving for a hit of color and flavor.
- If you are feeding a crowd, double the recipe and use a larger baking dish.
Save This dish has become one of those recipes I make without thinking, the kind that feels like a warm hug on a plate. I hope it brings you the same easy comfort it has brought me.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can assemble the casserole up to 24 hours in advance. Cover and refrigerate, then bake for an additional 5-10 minutes to account for the cold temperature. Add the breadcrumb topping just before baking for optimal crispness.
- → What pasta shapes work best?
Short, sturdy pasta shapes like penne, rigatoni, or fusilli hold the cream sauce beautifully. Avoid long pasta like spaghetti, which tends to clump together in casseroles.
- → How can I make this less creamy?
Reduce the heavy cream to 200ml and increase the milk to 150ml for a lighter sauce. You can also substitute half the cream with vegetable broth for a more subtle richness.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the creamy sauce and artichoke flavors beautifully. The acidity cuts through the richness perfectly.
- → Can I freeze leftovers?
Yes, the baked casserole freezes well for up to 3 months. Let it cool completely, cover tightly, and freeze. Thaw overnight in the refrigerator and reheat in a 170°C oven for 20-25 minutes until warmed through.
- → Are there non-vegetarian variations?
Absolutely. Stir in crispy pancetta, prosciutto, or cooked Italian sausage before combining with the sauce for added depth and protein.