Creamy Artichoke Pasta Bake

My neighbor brought this over one evening after I mentioned I had nothing planned for dinner. The dish arrived still warm, bubbling at the edges, and smelling like garlic and butter in the best possible way. I took one bite and immediately texted her for the recipe. Now it's my go-to whenever I need something that feels indulgent but doesn't require much effort.

I made this for a small dinner party last spring, and everyone went quiet after the first few bites. One friend scraped her plate clean and asked if there was more in the kitchen. That kind of response makes you want to cook something again and again. It's become my signature dish when I want to impress without spending all day in the kitchen.

Ingredients

• Short pasta (penne, rigatoni, or fusilli): Use a shape with ridges or tubes so the creamy sauce gets trapped inside every bite.
• Artichoke hearts: Drain them well and pat dry with a towel, otherwise they can water down the sauce.
• Fresh baby spinach: It wilts down to almost nothing, so don't be alarmed by how much you start with.
• Yellow onion: Chop it finely so it melts into the background and sweetens the whole dish.
• Garlic: Mince it fresh, the jarred stuff just doesn't have the same punch.
• Heavy cream: This is what makes the sauce luxurious and thick, no substitutions here.
• Whole milk: It loosens the cream just enough to keep the sauce from being too heavy.
• Parmesan cheese: Grate it yourself from a block, pre-grated doesn't melt as smoothly.
• Olive oil: A good quality one adds a subtle fruity note to the vegetables.
• Italian herbs: Dried works perfectly here, giving a gentle herby background without overpowering.
• Nutmeg: Just a pinch wakes up the cream sauce in a way that's hard to describe but impossible to skip.
• Breadcrumbs: These crisp up on top and add a satisfying crunch against the creamy pasta.
• Butter: Melted and mixed with the breadcrumbs, it turns golden and toasty in the oven.

Instructions

Prep the oven and dish:

Set your oven to 190°C (375°F) and grease a large baking dish with butter or oil. This prevents sticking and makes cleanup easier later.

Cook the pasta:

Boil it in salted water until just al dente, it will finish cooking in the oven. Drain it well and set aside while you work on the sauce.

Sauté the aromatics:

Heat olive oil in a large skillet and cook the onion until soft and translucent, about three minutes. Add the garlic and stir for one more minute until fragrant.

Wilt the spinach:

Toss it into the skillet and stir until it collapses and releases its moisture, about two minutes. Stir in the artichoke hearts and cook another two minutes to warm them through.

Make the cream sauce:

In a saucepan, warm the cream and milk over medium-low heat, then stir in Parmesan, herbs, salt, pepper, and nutmeg. Keep stirring until the cheese melts and the sauce is smooth and velvety.

Combine everything:

In a large bowl, mix the cooked pasta, sautéed vegetables, and cream sauce until every piece is coated. Transfer the mixture to your prepared baking dish and spread it evenly.

Add the topping:

Toss breadcrumbs with melted butter and sprinkle over the casserole, adding extra Parmesan if you like. The topping will turn golden and crispy as it bakes.

Bake until bubbly:

Slide the dish into the oven and bake 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 thickens slightly.

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One night I served this to my brother, who claimed he didn't like artichokes. He finished his portion and asked what was in it, genuinely surprised when I told him. Sometimes the right dish changes someone's mind about an ingredient they thought they hated. That's the magic of comfort food done well.

Storing and Reheating

Keep leftovers in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave with a damp paper towel on top to keep the pasta from drying out. You can also reheat the whole dish covered in foil at 180°C (350°F) for about 15 minutes. The breadcrumbs lose some crunch when stored, but the flavors deepen overnight.

Customizing the Dish

This recipe is forgiving and welcomes additions. I've stirred in sun-dried tomatoes, roasted red peppers, and even sautéed mushrooms depending on what's in the fridge. Swap the spinach for kale if you want something heartier, just give it an extra minute to wilt. A handful of fresh basil torn over the top before serving adds brightness that cuts through the richness.

Serving Suggestions

This pairs beautifully with a simple green salad dressed in lemon vinaigrette and a crusty baguette for mopping up extra sauce. A crisp white wine like Pinot Grigio or Sauvignon Blanc balances the creaminess perfectly. If you're feeding a crowd, double the recipe and bake it in a larger dish, just add a few extra minutes to the baking time.

• Serve it straight from the baking dish for a rustic family-style presentation.
• Garnish with extra Parmesan and a sprinkle of fresh parsley for color.
• Let everyone help themselves and watch the dish disappear.

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This is the kind of dish that feels like a hug on a plate. Make it once and it'll become part of your regular rotation.

Recipe FAQs

→ Can I prepare this ahead of time?

Yes, assemble the casserole up to 8 hours ahead. Cover and refrigerate, then bake when ready. Add 5-10 extra minutes to baking time if baking from cold.

→ What pasta shapes work best?

Short, sturdy pasta shapes like penne, rigatoni, or fusilli hold the cream sauce well. Avoid long thin pasta like spaghetti, which can become mushy in the casserole.

→ How do I prevent the top from burning?

Cover with foil for the first 15 minutes of baking, then remove to allow the breadcrumb topping to brown. If browning too quickly, tent with foil and reduce oven temperature slightly.

→ Can I use frozen spinach instead of fresh?

Yes, use 150g frozen spinach. Thaw completely and squeeze out excess moisture before adding to prevent a watery sauce.

→ What wine pairs well with this dish?

A crisp white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino complements the creamy Parmesan sauce and artichoke flavors beautifully.

→ How can I make this less rich?

Replace half the heavy cream with whole milk for a lighter sauce. You can also reduce the Parmesan to 75g and omit the butter from the breadcrumb topping.