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.
I first made this for a family gathering and it was an instant hit. The blend of flavors keeps everyone coming back for seconds.
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
- Fresh spinach: 1 cup (30 g), 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 34 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 2025 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 This dish always brings everyone together at the table, sparking conversation and smiles with every bite.
Additional Tips
Use ricotta instead of cream cheese or Greek yogurt instead of sour cream for lighter options.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven or microwave.
Allergen Information
Contains milk (cream cheese sour cream Parmesan mozzarella), wheat (pasta), beef. May contain soy and eggs depending on the cheese and pasta brands.
Save This baked pasta is the perfect combination of creamy comfort and hearty satisfaction every time.
Recipe FAQs
- → What cut of steak works best for this dish?
Flank steak or similarly lean, tender cuts that can be thinly sliced work well. They cook quickly and stay juicy when sautéed.
- → Can I use fresh artichokes instead of canned?
Fresh artichokes can be used but require more prep, including trimming and boiling. Canned artichoke hearts provide convenience and consistent texture.
- → How do I prevent the bake from being watery?
Draining and patting artichoke hearts dry is key. Also, draining pasta just al dente and using thickened sauce helps avoid excess moisture.
- → Is it possible to prepare this dish ahead of time?
Yes, you can assemble and refrigerate it before baking; add a few extra minutes to the bake time if going straight from the fridge.
- → What are good side dishes to serve with this pasta bake?
Light, fresh options like a crisp green salad, roasted vegetables, or crusty artisan bread complement the rich, creamy pasta well.
- → Can I substitute the cheeses to lighten the dish?
Using ricotta instead of cream cheese or Greek yogurt instead of sour cream offers lighter alternatives without greatly affecting flavor.