Pin Recipe My downstairs neighbor used to leave jars of marinated artichokes by my door with little notes that said "Use these." I had no idea what to do with them until one rainy Wednesday when I tossed them into leftover pasta with some cream and cheese. The result was so unexpectedly luxurious that I stood at the counter eating straight from the pan. That messy experiment became this bake, and now I make it whenever I need something that feels like a warm hug but doesn't require much effort.
I brought this to a potluck once, worried it was too simple compared to everyone else's elaborate dishes. By the end of the night, three people had texted asking for the recipe, and someone scraped the dish so clean I didn't even need to wash it. There's something about the golden, crunchy top and creamy middle that just works on people. It's become my go to whenever I need to feed a group without stress.
Ingredients
- Short pasta: Penne or rigatoni work best because their ridges catch the cream sauce, but fusilli is great if you want every bite to have texture.
- Artichoke hearts: The canned kind in brine are perfect here, just drain them well so the sauce doesn't get watery.
- Fresh baby spinach: It wilts down to almost nothing, adding color and a slight earthiness without overpowering the dish.
- Yellow onion: A small one adds sweetness and depth, chop it fine so it melts into the vegetables.
- Garlic: Two cloves minced fresh are essential, jarred garlic just doesn't have the same punch.
- Heavy cream: This is what makes the sauce silky and rich, no substitutions here if you want that luxurious texture.
- Whole milk: It thins the cream just enough to coat the pasta without being too heavy.
- Parmesan cheese: Freshly grated is a must, the pre shredded stuff has additives that make the sauce grainy.
- Olive oil: Just a tablespoon to start the vegetables, it adds a subtle fruity note.
- Italian herbs: Dried oregano, basil, and thyme in one blend save time and add warmth.
- Black pepper and salt: Freshly ground pepper makes a difference, taste as you go.
- Nutmeg: A tiny pinch transforms the cream sauce, but too much and it tastes like dessert.
- Breadcrumbs and butter: Mixing them creates a crunchy golden topping that contrasts perfectly with the creamy pasta underneath.
Instructions
- Prep the oven and dish:
- Set your oven to 190°C (375°F) and grease a large baking dish so nothing sticks. This step is easy to forget, but it makes cleanup so much easier later.
- Cook the pasta:
- Boil the pasta in well salted water until it's just shy of done, since it will finish cooking in the oven. Drain it and set it aside, no need to rinse.
- Sauté the aromatics:
- Heat olive oil in a large skillet and cook the onion until it's soft and translucent, about three minutes. Add the garlic and stir for one more minute, just until fragrant.
- Wilt the greens and artichokes:
- Toss in the spinach and let it wilt down, then add the quartered artichokes and cook for two more minutes. The kitchen will smell amazing at this point.
- Make the cream sauce:
- In a separate saucepan, gently heat the cream and milk, then stir in the Parmesan, herbs, salt, pepper, and nutmeg. Keep stirring until the cheese melts into a smooth, velvety sauce.
- Combine everything:
- Mix the cooked pasta, sautéed vegetables, and cream sauce in a large bowl until everything is coated. Pour it all into the prepared baking dish and spread it evenly.
- Add the crunchy topping:
- Toss the breadcrumbs with melted butter and sprinkle them over the top, adding extra Parmesan if you want more cheesy flavor. This layer turns golden and crispy in the oven.
- Bake until bubbly:
- Slide the dish into the oven for 20 to 25 minutes, until the top is golden and the edges are bubbling. Let it rest for five minutes before serving so the sauce settles and doesn't run everywhere.
Pin Recipe One night I served this to a friend who swore she hated artichokes, and she went silent halfway through her first bite. She looked up and said, "Wait, what is this?" and then asked if she could take the leftovers home. That's when I realized this dish has a way of converting people. It's not just pasta, it's the kind of meal that changes minds and starts conversations.
Choosing Your Pasta Shape
I've made this with every short pasta shape I could find, and penne or rigatoni are still my favorites because their hollow centers trap the cream sauce. Fusilli works beautifully too, especially if you like a springy bite. Avoid anything too delicate like orzo or tiny shells, they get lost in the vegetables and don't hold up to the baking time. The shape matters more than you'd think, it changes how every forkful tastes.
Making It Your Own
This recipe is incredibly forgiving and begs for creative additions. I've stirred in sun dried tomatoes for a sweet tangy contrast, and once I added roasted red peppers when I had a jar open in the fridge. A friend of mine swaps the spinach for kale and adds a pinch of red pepper flakes for heat. The base is so solid that you can play around with what you have, and it almost always turns out delicious.
Serving and Pairing Ideas
This bake is rich enough to stand alone, but I usually serve it with a simple arugula salad dressed in lemon and olive oil to cut through the creaminess. A crusty baguette on the side is perfect for soaking up any extra sauce. If you're serving it for guests, a crisp white wine like Pinot Grigio or Sauvignon Blanc balances the richness beautifully.
- Serve it straight from the baking dish for a casual, family style meal.
- Garnish with fresh basil or parsley right before serving for a pop of color.
- Reheat leftovers in the oven at 180°C for 15 minutes to bring back the crispy topping.
Pin Recipe This pasta bake has become one of those recipes I return to whenever I need something reliable and comforting without a lot of fuss. It's proof that a few good ingredients and a hot oven can turn a regular weeknight into something worth remembering.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can assemble the bake up to 24 hours in advance. Cover and refrigerate, then bake when ready. Add 5-10 minutes to baking time if baking from cold.
- → What pasta shapes work best for this dish?
Short, sturdy pasta shapes like penne, rigatoni, or fusilli work best as they hold the creamy sauce well. Avoid long pasta like spaghetti, which can become clumpy in the casserole.
- → Can I substitute the heavy cream with something lighter?
Yes, you can use half-and-half or Greek yogurt for a lighter version. Note that Greek yogurt may cause the sauce to separate slightly if heated too long, so add it near the end of cooking.
- → How can I make this gluten-free?
Use gluten-free pasta and gluten-free breadcrumbs for the topping. Ensure your artichoke hearts and other ingredients are certified gluten-free to avoid cross-contamination.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy sauce and artichoke flavors beautifully. The acidity cuts through the richness of the Parmesan cream.
- → Can I add protein to make it heartier?
Absolutely. Cooked chicken breast, crispy pancetta, or Italian sausage can be stirred into the pasta mixture. Add about 150-200g of cooked protein to the dish.