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.
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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)
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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.
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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.
