Save to Pinterest My neighbor knocked on my door one evening holding a jar of marinated artichokes she didn't know what to do with. We stood in my kitchen, opened the fridge, found some spinach that needed using, and started throwing things together. What came out of the oven that night was this pasta bake, golden and bubbling, and we ate it straight from the dish with forks. It's been my go-to ever since for using up odds and ends in the most delicious way possible.
I made this for a friend who'd just moved into a new apartment and had nothing but a folding table and mismatched chairs. We sat on the floor with plates on our laps, and she said it tasted like comfort she didn't know she needed. That's what this dish does, it shows up when things are simple or even a little messy and makes everything feel warm and right.
Ingredients
- Short pasta (penne, rigatoni, or fusilli): The ridges and tubes catch the creamy sauce perfectly, and cooking it just to al dente means it won't turn mushy in the oven.
- Artichoke hearts: Use the canned or jarred kind, drained well and quartered so every bite has a tender, slightly tangy piece.
- Fresh baby spinach: It wilts down to almost nothing, adding color and a subtle earthiness without overpowering the dish.
- Yellow onion: Finely chopped and sautéed until soft, it builds a sweet, savory base that makes the whole sauce sing.
- Garlic: Minced and cooked just until fragrant, it adds warmth without bitterness if you don't let it brown.
- Heavy cream and whole milk: Together they create a sauce that's rich but not too heavy, coating every piece of pasta like a hug.
- Parmesan cheese: Freshly grated melts smoothly into the sauce and adds a nutty, salty depth that pre-grated cheese just can't match.
- Olive oil: A tablespoon is all you need to start the sauté and keep everything from sticking.
- Dried Italian herbs: A teaspoon brings oregano, basil, and thyme into the mix without needing to chop fresh herbs.
- Black pepper, salt, and nutmeg: These season the sauce with warmth and a hint of something unexpected that people can never quite place.
- Breadcrumbs and melted butter: Mixed together and sprinkled on top, they bake into a golden, crunchy crown that everyone fights over.
Instructions
- Prep the oven and dish:
- Preheat your oven to 190°C (375°F) and grease a large baking dish with a little butter or oil so nothing sticks. Having everything ready before you start cooking makes the whole process feel calm and organized.
- Cook the pasta:
- Boil the pasta in plenty of salted water until it's just al dente, with a little bite left in the center. Drain it well and set it aside, remembering it'll finish cooking in the oven.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat, then add the chopped onion and cook for about 3 minutes until it's soft and translucent. Toss in the garlic and cook for another minute, stirring so it doesn't burn.
- Wilt the spinach and warm the artichokes:
- Add the spinach to the skillet and stir until it wilts down, about 2 minutes. Fold in the quartered artichoke hearts and cook for another 2 minutes to warm them through, then take the pan off the heat.
- Make the creamy sauce:
- In a saucepan, gently heat the cream and milk over medium-low, then stir in the Parmesan, Italian herbs, salt, pepper, and nutmeg. Keep stirring until the cheese melts and the sauce is smooth and velvety, about 3 minutes.
- Combine everything:
- In a large bowl, mix the cooked pasta, sautéed vegetables, and cream sauce until everything is coated and combined. Transfer the mixture to your prepared baking dish, spreading it out evenly.
- Add the crispy topping:
- In a small bowl, toss the breadcrumbs with melted butter until they're well coated, then sprinkle them evenly over the casserole. Add a little extra Parmesan on top if you're feeling generous.
- Bake until golden:
- Slide the dish into the oven and bake for 20 to 25 minutes, until the top is golden brown and the edges are bubbling. Let it rest for 5 minutes before serving so the sauce can settle and thicken just a bit.
Save to Pinterest One cold Sunday, I brought this to a potluck where everyone else had made fancy things with names I couldn't pronounce. My pasta bake sat in its humble dish, and by the end of the night it was the only empty one. Someone's kid scraped the last bits of crispy topping off the edges, and I realized that sometimes the simplest things are what people remember and crave.
Making It Your Own
This recipe is forgiving and loves variations. I've stirred in sun-dried tomatoes for a sweet-tart punch, swapped the spinach for kale when that's what I had, and even added roasted red peppers for a smoky depth. You can toss in cooked chicken or crumbled sausage if you want protein, or keep it vegetarian and let the vegetables shine. The base is so adaptable that once you make it a few times, you'll start improvising without even thinking.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and they reheat beautifully in the oven or microwave. I actually prefer the next-day version because the flavors have had time to meld and deepen. If you're reheating in the oven, cover it with foil so the top doesn't burn, then uncover for the last few minutes to crisp it back up. You can also freeze individual portions, thaw them overnight, and bake them straight from the fridge for an easy weeknight dinner.
Serving Suggestions
I like to serve this with a simple green salad dressed in lemon and olive oil to cut through the richness, and a crusty loaf of bread for mopping up any extra sauce. A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully, but honestly a glass of cold water works just as well on a busy night.
- Add a squeeze of lemon juice over the top just before serving for brightness.
- Sprinkle fresh parsley or basil on top for color and a hint of freshness.
- Serve it family-style straight from the baking dish for a cozy, no-fuss presentation.
Save to Pinterest This pasta bake has become one of those recipes I make without measuring anymore, just feeling my way through with what's in the fridge and what sounds good. I hope it becomes that kind of recipe for you too, the one you turn to when you need something warm, easy, and deeply satisfying.
Questions & Answers
- → Can I prepare this dish ahead of time?
Yes, you can assemble the entire casserole up to 24 hours in advance. Cover with plastic wrap and refrigerate. When ready to bake, add 5-10 minutes to the cooking time since it will start cold. Alternatively, bake it completely, refrigerate, and reheat covered at 160°C (320°F) for 15 minutes.
- → What pasta shapes work best for this dish?
Short, sturdy pasta shapes are ideal for catching and holding the cream sauce. Penne, rigatoni, and fusilli are excellent choices. Avoid long noodles like spaghetti, which can clump together in the baking dish.
- → Can I use frozen spinach instead of fresh?
Absolutely. Use 150 g (5 oz) of frozen spinach and thaw it completely before adding. Squeeze out excess moisture to prevent a watery sauce. Fresh spinach is preferred for texture, but frozen works well and offers convenience.
- → What wines pair well with this dish?
Crisp white wines complement the creamy Parmesan sauce beautifully. Pinot Grigio is ideal, but Sauvignon Blanc, Vermentino, or even a light Chardonnay work wonderfully. The acidity cuts through the richness while enhancing the artichoke and spinach flavors.
- → How can I make this dairy-free?
Substitute heavy cream with full-fat coconut milk or cashew cream, and replace whole milk with your preferred plant-based alternative. Use nutritional yeast or dairy-free Parmesan for the cheese component. The sauce will have a slightly different flavor but remains delicious and creamy.
- → Can I add protein to make it heartier?
Certainly. Crumbled sautéed Italian sausage, cooked bacon, or diced cooked chicken integrate seamlessly. Add about 200-250 g of protein, mixing it into the vegetables before combining with the pasta and sauce. This increases the yield slightly.