Save My neighbor brought this to a potluck one chilly October evening, and I couldn't stop going back for seconds. The creamy sauce clung to every twist of pasta, and those tender artichoke hearts added a brightness I hadn't expected. When she mentioned it took less than an hour start to finish, I practically begged for the recipe. Now it's my go-to whenever I need something that feels indulgent but doesn't demand all afternoon in the kitchen.
I made this on a rainy Tuesday when my fridge was looking sparse and I needed something comforting fast. The bubbling cheese and toasted breadcrumbs filled the kitchen with a smell that had my family wandering in asking when dinner would be ready. We ate it straight from the baking dish, passing around a big serving spoon and laughing about our day. That's when I realized this wasn't just dinner, it was the kind of meal that pulls everyone together without any fuss.
Ingredients
- Short pasta (penne, rigatoni, or fusilli): The ridges and hollows catch the cream sauce perfectly, so every bite is rich and satisfying.
- Artichoke hearts: I always use the canned or jarred kind for convenience, and draining them well prevents the dish from becoming watery.
- Fresh baby spinach: It wilts down to almost nothing, adding color and a hint of earthiness without overpowering the dish.
- Yellow onion: Finely chopped so it melts into the background, lending sweetness to the sauce.
- Garlic: Freshly minced is worth the extra minute, the aroma when it hits the pan is half the magic.
- Heavy cream: This is what makes the sauce luxuriously smooth and coats every piece of pasta.
- Whole milk: Lightens the cream just enough so the dish doesn't feel too heavy.
- Parmesan cheese: Freshly grated melts better and tastes sharper than the pre-shredded kind, trust me on this.
- Olive oil: A good quality one adds a subtle fruitiness that complements the vegetables.
- Dried Italian herbs: A blend of oregano, basil, and thyme works beautifully and saves you from opening multiple jars.
- Black pepper and salt: Season generously, the cream will dull the flavors if you're too timid.
- Ground nutmeg: Just a pinch adds warmth and depth without tasting obvious.
- Breadcrumbs: I use plain or Italian-style, they crisp up beautifully in the oven.
- Unsalted butter: Melted and tossed with the breadcrumbs, it creates that irresistible golden crust.
Instructions
- Prep your oven and dish:
- Preheat to 190°C (375°F) and grease a large baking dish generously with butter or oil. This prevents sticking and makes cleanup easier later.
- Cook the pasta:
- Boil in well-salted water until just al dente, it'll finish cooking in the oven so you don't want it too soft. Drain and set aside, no need to rinse.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat, then add the chopped onion and cook until it softens and turns translucent, about three minutes. Stir in the minced garlic and let it cook for one more minute until fragrant.
- Wilt the spinach and warm the artichokes:
- Toss in the spinach and stir until it collapses into the pan, then add the quartered artichoke hearts. Cook for another two minutes to let everything mingle, then remove from heat.
- Make the cream sauce:
- In a saucepan, warm the heavy cream and milk over medium-low heat, then stir in the Parmesan, Italian herbs, salt, pepper, and nutmeg. Keep stirring until the cheese melts and the sauce turns silky smooth, about three minutes.
- Combine everything:
- In a large bowl, mix the cooked pasta, sautéed vegetables, and cream sauce until every piece is coated. Transfer this mixture into your prepared baking dish and spread it evenly.
- Top and bake:
- Toss breadcrumbs with melted butter, then sprinkle over the casserole along with extra Parmesan if you like. Bake for 20 to 25 minutes until the top is golden and the edges are bubbling.
- Rest before serving:
- Let it sit for five minutes after pulling it from the oven. This helps the sauce thicken slightly and makes serving much tidier.
Save The first time I pulled this out of the oven, my daughter said it looked like something from a restaurant. That golden, bubbling top with cheese melting into every crevice made her forget she'd been grumpy about homework five minutes earlier. We sat together at the table, and she asked if we could make it again the next week, which is the highest compliment a teenager can give.
Choosing Your Pasta Shape
I've tried this with penne, rigatoni, and fusilli, and all three work beautifully because their shapes hold onto the sauce. Penne is classic and reliable, rigatoni feels a bit fancier with its wide tubes, and fusilli spirals catch every bit of spinach and artichoke in their twists. Avoid long pasta like spaghetti or fettuccine, they don't bake as evenly and the texture ends up less satisfying.
Making It Ahead
You can assemble the entire casserole up to a day in advance and keep it covered in the fridge. When you're ready to bake, add the breadcrumb topping fresh and give it an extra five minutes in the oven since it's starting cold. This trick has saved me more than once when hosting friends, I just pop it in while we're chatting and dinner takes care of itself.
Serving and Pairing Ideas
I like to serve this with a simple green salad dressed in lemon vinaigrette, the brightness cuts through the richness perfectly. A crusty baguette for soaking up any extra sauce is never a bad idea, and a crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy, tangy flavors beautifully.
- Add sun-dried tomatoes or roasted red peppers for a sweet, smoky twist.
- Swap baby spinach for chopped kale if you want something heartier.
- Sprinkle fresh herbs like basil or parsley on top right before serving for a pop of color and freshness.
Save This is the kind of dish that turns a regular weeknight into something special without any stress. I hope it becomes a favorite in your home the way it has in mine.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can assemble the casserole up to 8 hours in advance. Cover it with plastic wrap and refrigerate. When ready to bake, add 5-10 minutes to the cooking time if baking from cold.
- → What pasta shapes work best for this bake?
Short, sturdy pasta shapes like penne, rigatoni, or fusilli are ideal as they hold the creamy sauce well. Avoid delicate pasta that may become mushy during baking.
- → How can I make this dish less heavy?
Substitute half the heavy cream with vegetable broth, or use Greek yogurt mixed with cornstarch for a lighter sauce. You can also reduce the butter in the breadcrumb topping.
- → What should I serve alongside this casserole?
Pair with a crisp white wine like Pinot Grigio, a fresh green salad with lemon vinaigrette, or garlic bread. A light appetizer balances the richness of the dish.
- → Can I freeze leftovers?
Yes, store cooled portions in airtight containers for up to 2 months. Reheat in a 180°C (350°F) oven for 20-25 minutes, covering with foil to prevent over-browning.
- → Are there substitutions for artichoke hearts?
Fresh or frozen artichoke hearts work wonderfully. You can also try marinated sun-dried tomatoes, roasted red peppers, or mushrooms for different flavor profiles.