Creamy Artichoke Pasta Bake (Printable)

Creamy casserole with tender pasta, spinach, artichoke hearts, and rich Parmesan sauce. Vegetarian comfort food.

# Ingredient List:

→ 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

# Directions:

01 - Preheat the oven to 375°F. Grease a large baking dish with capacity of approximately 2 quarts.
02 - Cook the 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 onion for 3 minutes until softened, then add garlic and cook for 1 additional minute.
04 - Add spinach to the skillet and cook until wilted, approximately 2 minutes. Stir in 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, stirring frequently, until cheese is melted and sauce achieves a smooth consistency, approximately 3 minutes.
06 - In a large bowl, combine cooked pasta, sautéed vegetables, and cream sauce. Mix thoroughly, then transfer to prepared baking dish.
07 - In a small bowl, combine breadcrumbs with melted butter. Sprinkle evenly over the casserole. Top with additional Parmesan if desired.
08 - Bake for 20-25 minutes, or until golden and bubbling. Allow to rest for 5 minutes before serving.

# Expert Tips:

01 -
  • It tastes like something you spent hours on, but the whole thing comes together in less than an hour.
  • The crispy breadcrumb topping gives you that satisfying crunch against all the creamy pasta underneath.
  • You can assemble it ahead and bake it right before dinner, which saved me more than once on busy weeknights.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Dont skip draining the artichokes well, I learned this the hard way when my first attempt turned soupy.
  • Cook the pasta one minute less than the package says, because it keeps cooking in the oven and you dont want mush.
  • Let the casserole rest after baking, it makes serving so much cleaner and the flavors settle in.
03 -
  • Grate your own Parmesan instead of using the pre-shredded kind, it melts smoother and tastes so much better.
  • Taste the sauce before mixing it with the pasta and adjust the salt, the artichokes can be salty depending on the brand.
  • If the top is browning too fast, tent the dish with foil for the last few minutes of baking.
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