Pin Recipe A creamy, hearty baked pasta loaded with tender slices of steak, vibrant spinach, tangy artichokes, and a golden layer of melted mozzarella. Perfect for cozy weeknight dinners or entertaining guests.
I first served this to my family on a chilly evening, and it quickly became a comforting favorite that we return to again and again.
Ingredients
- Penne pasta: 8 ounces (225 g)
- Olive oil: 2 tablespoons
- Cream cheese: 1 cup (225 g), softened
- Sour cream: 1 cup (240 g)
- Grated Parmesan cheese: 1 cup (100 g)
- Italian seasoning: 1 teaspoon
- Salt and black pepper: to taste
- Flank steak: 1 pound (450 g), thinly sliced
- Garlic: 2 cloves, minced
- Fresh spinach: 1 cup (30 g), chopped
- Canned artichoke hearts: 14 ounces (400 g), drained and chopped
- Shredded mozzarella cheese: 1 cup (110 g)
Instructions
- Preheat oven:
- 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Cook pasta:
- Bring a large pot of salted water to a boil. Cook the penne pasta until just al dente. Drain and set aside.
- Sauté steak and garlic:
- Heat olive oil in a large skillet over medium-high heat. Add sliced flank steak, season with salt and pepper, and sauté for 3 4 minutes until just browned. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat.
- Prepare sauce:
- In a large mixing bowl, combine cream cheese, sour cream, grated Parmesan, Italian seasoning, and a pinch of salt and pepper. Stir until smooth. Fold in chopped spinach and artichoke hearts.
- Combine ingredients:
- Add the cooked penne and sautéed steak with garlic to the creamy sauce mixture. Gently toss to coat evenly.
- Assemble bake:
- Transfer the mixture to the prepared baking dish. Sprinkle shredded mozzarella evenly over the top.
- Bake:
- Bake uncovered for 20 25 minutes, or until the cheese is melted, bubbling, and golden brown.
- Cool and serve:
- Let cool for 5 minutes before serving. Enjoy with a crisp salad or crusty bread.
Pin Recipe This dish brings the whole family together, creating warm moments around the dinner table filled with laughter and full plates.
Notes
Use ricotta instead of cream cheese or Greek yogurt instead of sour cream for lighter options
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven or microwave.
Additional Tips
Use high quality shredded mozzarella for the best melt and flavor
Pin Recipe This pasta bake is a guaranteed crowd-pleaser that combines simplicity with robust flavors in every bite.
Recipe FAQs
- → What cut of steak works best for this dish?
Flank steak is ideal due to its thin slices and tenderness, which cook quickly and blend well with the creamy pasta.
- → Can I prepare this dish ahead of time?
Yes, assemble and refrigerate prior to baking. Bake just before serving to achieve the golden, bubbly cheese topping.
- → How do I prevent the pasta from becoming soggy?
Cook the penne al dente and thoroughly drain before combining with the sauce to maintain a firm texture after baking.
- → Are there alternatives to cream cheese in the sauce?
Ricotta cheese works as a lighter substitute, while Greek yogurt can replace sour cream for a tangier note.
- → What side dishes pair well with this baked pasta?
A crisp salad or crusty bread complements the rich, creamy bake, balancing the flavors and textures nicely.