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 pasta bake quickly became a family favorite after I served it on a chilly evening; everyone loved the rich flavors and comforting texture.
Ingredients
- Pasta: 8 ounces (225 g) penne pasta
- 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 saute 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 sauteed 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 Many family dinners have been made special with this dish bringing everyone to the table eager for seconds.
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 pasta bake is the ultimate comfort food perfect for sharing and impressing your guests.
Kitchen Tips & Answers
- → Can I use a different cut of steak?
Yes, flank steak works well due to its tenderness, but sirloin or skirt steak can be good substitutes if thinly sliced.
- → How do I prevent the pasta from becoming soggy?
Cook pasta until just al dente and drain thoroughly. Avoid overcooking before combining with the sauce and ingredients.
- → What is the best way to incorporate the spinach and artichokes?
Chop spinach and artichoke hearts finely, then fold into the creamy cheese mixture to distribute flavors evenly throughout the bake.
- → Can I prepare the dish ahead of time?
Yes, assemble the pasta mixture and store in the refrigerator for up to 24 hours before baking. Bake directly from chilled for best results.
- → What sides complement this pasta bake?
Serve with a crisp green salad or crusty bread to balance the richness and add fresh textures.
- → How do I get a golden crust on top?
Ensure shredded mozzarella is evenly spread on top and bake uncovered at 375°F for 20-25 minutes until the cheese bubbles and turns golden brown.