Save A creamy, hearty baked pasta loaded with tender slices of steak, vibrant spinach, tangy artichokes, and a golden layer of melted mozzarella. Perfect for cozy weeknight dinners or entertaining guests.
This dish quickly became a favorite in my family after the first time I made it, especially for chilly evenings when comfort food is a must.
Ingredients
- Penne pasta: 8 ounces (225 g)
- Olive oil: 2 tablespoons
- Cream cheese: 1 cup (225 g), softened
- Sour cream: 1 cup (240 g)
- Parmesan cheese: 1 cup (100 g), grated
- Italian seasoning: 1 teaspoon
- Salt and black pepper: to taste
- Flank steak: 1 pound (450 g), thinly sliced
- Garlic: 2 cloves, minced
- Spinach: 1 cup (30 g), fresh and chopped
- Artichoke hearts: 14 ounces (400 g), canned, drained and chopped
- Mozzarella cheese: 1 cup (110 g), shredded
Instructions
- Step 1:
- Preheat oven to 375°F (190°C) Grease a 9x13-inch (23x33 cm) baking dish
- Step 2:
- Bring a large pot of salted water to a boil Cook the penne pasta until just al dente Drain and set aside
- Step 3:
- Heat olive oil in a large skillet over medium-high heat Add sliced flank steak season with salt and pepper and sauté for 3 4 minutes until just browned Add minced garlic and cook for 30 seconds until fragrant Remove from heat
- Step 4:
- In a large mixing bowl combine cream cheese sour cream grated Parmesan Italian seasoning and a pinch of salt and pepper Stir until smooth Fold in chopped spinach and artichoke hearts
- Step 5:
- Add the cooked penne and sautéed steak with garlic to the creamy sauce mixture Gently toss to coat evenly
- Step 6:
- Transfer the mixture to the prepared baking dish Sprinkle shredded mozzarella evenly over the top
- Step 7:
- Bake uncovered for 20 25 minutes or until the cheese is melted bubbling and golden brown
- Step 8:
- Let cool for 5 minutes before serving Enjoy with a crisp salad or crusty bread
Save My family gathers eagerly around the table to enjoy this rich and creamy pasta bake especially on cold nights.
Required Tools
Large pot Large skillet Mixing bowl 9x13-inch baking dish Cheese grater Wooden spoon or spatula
Allergen Information
Contains Milk (cream cheese sour cream Parmesan mozzarella) Wheat (pasta) Beef May contain Soy (check labels on cheese) Eggs (in some pasta brands) Always verify ingredient labels if you have allergies
Nutritional Information
Calories 670 Total Fat 36 g Carbohydrates 46 g Protein 39 g per serving
Save This steak and spinach artichoke pasta bake is sure to become a staple in your dinner rotation and impress guests alike
Common recipe questions
- → What cut of steak works best?
Flank steak is ideal for this dish as it cooks quickly, remains tender when sliced thin, and complements the richness of the creamy sauce.
- → Can I prepare the dish ahead of time?
Yes, assemble the pasta and sauce mixture in advance and refrigerate until baking. This helps flavors meld and saves time on busy days.
- → How do I prevent the pasta from becoming soggy?
Cook the pasta just until al dente and drain well. Also, pat artichoke hearts dry to avoid excess moisture in the bake.
- → What cheese varieties are included?
The dish uses a blend of cream cheese, sour cream, Parmesan, and a melted mozzarella topping for a creamy, flavorful finish.
- → Is it possible to modify the dish for lighter options?
Yes, substitute cream cheese with ricotta or sour cream with Greek yogurt to reduce richness while maintaining creamy texture.
- → What side dishes pair well with this pasta?
Serve alongside a crisp green salad or crusty bread to balance the rich and creamy elements of the bake.