A creamy, comforting casserole featuring tender pasta, fresh spinach, and artichoke hearts in a rich Parmesan cream sauce.
# What You'll Need:
→ 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 oven to 375°F. Grease a large baking dish with capacity of approximately 2 quarts.
02 - Bring salted water to boil in a large pot. Add pasta and cook until just al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3 minutes until softened. Add minced garlic and cook for 1 additional minute.
04 - Add spinach to skillet and cook until wilted, approximately 2 minutes. Stir in drained artichoke hearts and cook for an additional 2 minutes. Remove from heat.
05 - In a saucepan over medium-low heat, combine heavy cream and whole milk. Stir in Parmesan cheese, Italian herbs, salt, pepper, and nutmeg. Cook while stirring continuously until cheese melts and sauce reaches smooth consistency, approximately 3 minutes.
06 - In a large mixing bowl, combine cooked pasta, sautéed vegetables, and prepared cream sauce. Mix thoroughly and transfer mixture to prepared baking dish.
07 - In a small bowl, combine breadcrumbs with melted butter. Distribute mixture evenly over casserole surface. Top with additional Parmesan cheese if desired.
08 - Bake for 20 to 25 minutes until surface achieves golden color and contents bubble at edges. Allow casserole to rest for 5 minutes before serving.
