Creamy Artichoke Pasta Bake

My neighbor brought this to a potluck once, and I ate three servings before asking for the recipe. The artichokes were tender, the cream sauce clung to every pasta tube, and that golden breadcrumb crust crackled under my fork. I went home that night determined to recreate it. After a few tries, I nailed it, and now it shows up on my table at least twice a month.

I made this on a rainy Tuesday when I had nothing planned and just wanted comfort. The kitchen smelled like garlic and nutmeg, and I stood by the oven watching the top turn golden. My partner wandered in, drawn by the smell, and we ended up eating straight from the baking dish with two forks. It became our unofficial bad weather tradition.

Ingredients

• Short pasta (penne, rigatoni, or fusilli): Use a shape with ridges or tubes so the cream sauce clings and fills every bite.
• Artichoke hearts: Drain them well and pat dry with paper towels to avoid a watery casserole.
• Fresh baby spinach: It wilts down to almost nothing, so don't worry if the pan looks overfilled at first.
• Yellow onion: Dice it finely so it melts into the sauce and adds sweetness without chunks.
• Garlic: Fresh cloves are essential here, the flavor is brighter and more aromatic than jarred.
• Heavy cream and whole milk: This duo creates a sauce that's rich but not overwhelmingly thick.
• Parmesan cheese: Grate it yourself from a block, pre-grated doesn't melt as smoothly and can taste chalky.
• Olive oil: Just a tablespoon to start the vegetables without heaviness.
• Italian herbs, pepper, salt, nutmeg: Nutmeg is the secret, it adds warmth and depth that people can't quite place.
• Breadcrumbs and butter: Toss them together until every crumb is coated, this ensures even browning and crunch.

Instructions

Prep the oven and dish:

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

Cook the pasta:

Boil the pasta in heavily salted water until just al dente, it will continue cooking in the oven. Drain and set aside, don't rinse or you'll lose the starch that helps the sauce stick.

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat, then cook the onion until soft and translucent, about 3 minutes. Add garlic and stir for another minute until fragrant but not browned.

Wilt the spinach and warm the artichokes:

Toss in the spinach and watch it collapse into the pan within 2 minutes. Stir in the quartered artichoke hearts and cook just until warmed through, then remove from heat.

Make the cream sauce:

In a separate saucepan, combine heavy cream and milk over medium low heat. Stir in Parmesan, Italian herbs, salt, pepper, and nutmeg, whisking gently 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.

Top and bake:

Mix breadcrumbs with melted butter in a small bowl, then sprinkle over the casserole. Add extra Parmesan if you like, then bake for 20 to 25 minutes until the top is golden and the edges bubble.

Rest before serving:

Let the bake sit for 5 minutes after removing it from the oven. This allows the sauce to thicken slightly and makes serving much neater.

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The first time I served this to friends, one of them scraped the dish clean and asked if I'd opened a secret Italian restaurant. I laughed, but it felt good to know something so simple could make people that happy. Now it's my go to when I want to feel like I've really cooked without spending hours in the kitchen.

How to Store and Reheat

Cover leftovers tightly with foil or transfer to an airtight container and refrigerate for up to 3 days. Reheat in a 180°C (350°F) oven covered with foil until warmed through, about 15 minutes. The topping won't be as crispy, but you can pop it under the broiler for a minute to bring back some crunch.

Swaps and Variations

I've stirred in sun dried tomatoes and roasted red peppers when I had them on hand, both add color and a little tang. Kale works in place of spinach if you want something heartier, just chop it finely and cook it a minute longer. For a lighter version, swap half the cream for more milk, though the sauce will be thinner.

Serving Suggestions

This pairs beautifully with a simple arugula salad dressed in lemon and olive oil to cut through the richness. I also like serving it with crusty bread for mopping up any sauce left on the plate. A crisp white wine like Pinot Grigio or a light Chardonnay complements the cream and Parmesan without overpowering the vegetables.

• Add a pinch of red pepper flakes to the sauce if you like a little heat.
• Sprinkle fresh basil or parsley on top just before serving for brightness.
• Double the recipe and freeze half unbaked for an easy future meal.

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This dish has a way of turning an ordinary weeknight into something special without any fuss. I hope it becomes one of those recipes you turn to when you need comfort, company, or just a really good dinner.

Frequently Asked Questions

→ Can I prepare this ahead of time?

Yes, assemble the casserole up to 8 hours ahead. Cover with foil and refrigerate. Add 5-10 minutes to the baking time if baking from cold.

→ What pasta shapes work best?

Short pasta like penne, rigatoni, or fusilli work perfectly as they trap the creamy sauce. Avoid long noodles like spaghetti.

→ Can I use frozen spinach instead of fresh?

Yes, use 100g (3.5 oz) of frozen spinach. Thaw completely and squeeze out excess moisture to prevent a watery casserole.

→ How should I store leftovers?

Cover and refrigerate for up to 3 days. Reheat in a 160°C (320°F) oven for 15-20 minutes, covered with foil to prevent drying.

→ What wine pairs well with this dish?

A crisp white wine like Pinot Grigio complements the creamy sauce and artichokes beautifully. Avoid heavy reds that overpower the delicate flavors.

→ Can I add protein to make it heartier?

Absolutely. Stir in cooked diced chicken, pancetta, or sautéed mushrooms for added richness and protein content.