Save My neighbor handed me a jar of marinated artichokes one Saturday morning, insisting I try something new. I had no plan, just a box of penne and some cream in the fridge. What came out of the oven that night was so good my husband asked if we could skip our usual Sunday roast. That casserole became our quiet weekend tradition, the kind of meal that makes you want to stay in pajamas a little longer.
I made this for a potluck once, and three people asked for the recipe before dessert even came out. One friend swore she hated artichokes until she tried this. The crispy breadcrumb topping disappeared first, everyone fighting over the corner pieces. It became the dish I brought to every gathering after that, the one people remembered.
Ingredients
- Short pasta (penne, rigatoni, or fusilli): The ridges and tubes catch all that creamy sauce, making every forkful satisfying. Cook it just shy of tender since it bakes longer.
- Artichoke hearts: Drained and quartered, they bring a slightly briny, tender bite that balances the richness. I always keep a can in the pantry now.
- Fresh baby spinach: It wilts down to almost nothing, adding color and a hint of earthiness without overpowering anything.
- Yellow onion and garlic: These two build the savory base, softening into sweetness that makes the whole dish feel like home.
- Heavy cream and whole milk: Together they create a sauce that is luscious but not too heavy, coating everything in silky comfort.
- Freshly grated Parmesan cheese: The real stuff melts smoother and tastes sharper than the pre-grated kind. It makes all the difference.
- Olive oil: Just enough to sauté the vegetables and keep everything from sticking.
- Dried Italian herbs, black pepper, salt, and nutmeg: These seasonings add warmth and depth, with nutmeg giving a subtle, almost mysterious lift to the cream.
- Breadcrumbs and melted butter: This topping turns golden and crunchy in the oven, the part everyone fights over.
Instructions
- Prep the oven and dish:
- Set your oven to 190°C (375°F) and grease a big baking dish. This step feels small, but it keeps everything from sticking later.
- Cook the pasta:
- Boil it in well salted water until just al dente, then drain. It will soften more in the oven, so undercook it slightly.
- Sauté the aromatics:
- Heat olive oil in a large skillet and cook the onion until it turns soft and translucent, about 3 minutes. Add the garlic and let it bloom for another minute until your kitchen smells amazing.
- Wilt the spinach and warm the artichokes:
- Toss in the spinach and stir until it collapses into the pan, about 2 minutes. Add the artichoke hearts and cook for 2 more minutes to warm them through.
- Make the cream sauce:
- In a saucepan, gently heat the cream and milk over medium low heat. Stir in the Parmesan, herbs, salt, pepper, and nutmeg, whisking until the cheese melts into a smooth, glossy sauce, about 3 minutes.
- Combine everything:
- In a large bowl, mix the cooked pasta, sautéed vegetables, and cream sauce until every piece is coated. Transfer the whole mixture into your prepared baking dish.
- Add the topping:
- Mix the breadcrumbs with melted butter in a small bowl, then scatter evenly over the casserole. Sprinkle extra Parmesan on top if you like.
- Bake until golden:
- Slide the dish into the oven and bake for 20 to 25 minutes, until the top turns golden and the edges bubble. Let it rest for 5 minutes before serving so the sauce settles.
Save One evening, I served this to my sister who had just moved into her first apartment. She ate two helpings, then asked if she could take the rest home. A week later, she called to say she had tried making it herself and it worked. That is when I knew this recipe was a keeper, the kind you pass along.
Swaps and Variations
If you have sun dried tomatoes or roasted red peppers in the pantry, chop them up and stir them in with the artichokes for a pop of sweetness. Kale works beautifully in place of spinach, just tear it into smaller pieces and give it an extra minute to soften. I have also used half and half instead of heavy cream when I wanted something a little lighter, and it still turned out creamy and delicious.
Storing and Reheating
This bake keeps well in the fridge for up to three days, covered tightly. Reheat individual portions in the microwave, or warm the whole dish in the oven at 160°C (325°F) until heated through. The breadcrumbs lose a bit of crunch after storage, but a quick pass under the broiler brings them back to life. I have even frozen leftovers in single serving containers, and they thawed and reheated just fine.
Serving Suggestions
This casserole is filling enough to stand alone, but a simple green salad with lemon vinaigrette cuts through the richness nicely. Garlic bread is always welcome, especially for mopping up any extra sauce. A crisp white wine like Pinot Grigio pairs beautifully, balancing the creamy Parmesan with bright acidity.
- Serve it straight from the baking dish for a cozy, family style meal.
- Garnish with fresh basil or parsley for a touch of color and freshness.
- Pair with roasted vegetables like zucchini or cherry tomatoes if you want to add more to the table.
Save This is the kind of recipe that makes you look forward to dinner, even on the busiest nights. It is simple, satisfying, and always tastes like you cared.
Recipe Questions & Answers
- → Can I prepare this ahead of time?
Yes, you can assemble the casserole up to 24 hours in advance. Cover and refrigerate, then bake directly from the fridge, adding 5-10 minutes to the cooking time until golden and bubbling.
- → What pasta shapes work best?
Short, sturdy pasta shapes like penne, rigatoni, or fusilli work wonderfully as they hold the creamy sauce well. Avoid long pasta varieties that may clump together in the casserole.
- → How do I prevent the sauce from being too thick?
The balance of heavy cream and whole milk creates the right consistency. If the sauce seems too thick, stir in a splash of milk or pasta water before combining with the pasta and vegetables.
- → What vegetables can I substitute?
Kale, mushrooms, roasted red peppers, sun-dried tomatoes, or broccoli are excellent alternatives. You can also add zucchini or bell peppers for extra nutrition and flavor variety.
- → Is this dish suitable for dairy-free diets?
Traditional preparation contains dairy. For a dairy-free version, substitute heavy cream and milk with unsweetened cashew or oat cream, and use nutritional yeast or dairy-free Parmesan alternatives.
- → How should I store leftovers?
Cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently in a 170°C oven with a splash of milk to restore creaminess, or microwave individual portions covered with a damp paper towel.