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 recipe became a family favorite after I served it on a busy weeknight when I wanted something delicious yet simple to prepare.
Ingredients
- Pasta & Sauce: 8 ounces (225 g) penne pasta, 2 tablespoons olive oil, 1 cup (225 g) cream cheese softened, 1 cup (240 g) sour cream, 1 cup (100 g) grated Parmesan cheese, 1 teaspoon Italian seasoning, Salt and black pepper to taste
- Meats & Vegetables: 1 pound (450 g) flank steak thinly sliced, 2 cloves garlic minced, 1 cup (30 g) fresh spinach chopped, 14 ounces (400 g) canned artichoke hearts drained and chopped
- Topping: 1 cup (110 g) shredded mozzarella cheese
Instructions
- Preheat oven:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Cook pasta:
- Bring a large pot of salted water to a boil. Cook the penne pasta until just al dente. Drain and set aside.
- Cook steak:
- Heat olive oil in a large skillet over medium-high heat. Add sliced flank steak, season with salt and pepper, and sauté for 3 to 4 minutes until just browned. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat.
- Prepare sauce:
- 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.
- Mix ingredients:
- Add the cooked penne and sautéed steak with garlic to the creamy sauce mixture. Gently toss to coat evenly.
- Assemble baking dish:
- Transfer the mixture to the prepared baking dish. Sprinkle shredded mozzarella evenly over the top.
- Bake:
- Bake uncovered for 20 to 25 minutes or until the cheese is melted, bubbling, and golden brown.
- Cool and serve:
- Let cool for 5 minutes before serving. Enjoy with a crisp salad or crusty bread.
Save This dish always brings our family together, especially on chilly evenings when a warm, comforting meal is just what we need.
Notes
Use ricotta instead of cream cheese or Greek yogurt instead of sour cream for lighter options. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven or microwave.
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.
Save This steak and spinach artichoke pasta bake is sure to be a hit at your table. Enjoy the perfect balance of creamy and savory in every bite.
Recipe Questions
- → What cut of steak works best?
Flank steak is ideal due to its tenderness and ability to slice thinly, making it perfect for layering throughout the pasta bake.
- → Can I prepare this dish ahead of time?
Yes, you can assemble the pasta bake in advance and refrigerate it before baking. Just add extra baking time if baking straight from the fridge.
- → How do I avoid a watery bake?
Pat canned artichokes dry before mixing to reduce excess moisture which prevents sogginess during baking.
- → What cheese alternatives work well?
Ricotta can substitute cream cheese for a lighter option, and Greek yogurt may replace sour cream without compromising creaminess.
- → What side dishes complement this pasta?
A crisp green salad or crusty bread balances the richness and adds freshness to the meal.