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 quickly became a family favorite after I served it for a casual weekend dinner. The blend of steak and artichokes in a cheesy sauce is simply irresistible.
Ingredients
- Penne pasta: 8 ounces (225 g)
- Olive oil: 2 tablespoons
- Cream cheese: 1 cup (225 g) softened
- Sour cream: 1 cup (240 g)
- Grated Parmesan cheese: 1 cup (100 g)
- 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
- Canned artichoke hearts: 14 ounces (400 g) drained and chopped
- Shredded mozzarella cheese: 1 cup (110 g)
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.
- Sauté steak and garlic:
- 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.
- Mix 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.
- Combine ingredients:
- Add the cooked penne and sautéed steak with garlic to the creamy sauce mixture. Gently toss to coat evenly.
- Assemble bake:
- Transfer the mixture to the prepared baking dish. Sprinkle shredded mozzarella evenly over the top.
- Bake:
- Bake uncovered for 2025 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 Sharing this meal always brings everyone to the table with smiles. It's a warm comfort dish our family loves to enjoy together on chilly evenings.
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 and 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 perfectly balances creamy richness and savory flavors for a deliciously satisfying meal.
Recipe Questions & Answers
- → What cut of steak works best for this dish?
Flank steak is ideal due to its tenderness and flavor. Thinly slicing it helps it cook quickly and blend well.
- → Can I substitute fresh spinach with frozen?
Yes, but be sure to thaw and drain frozen spinach thoroughly to avoid excess moisture in the bake.
- → How do I prevent the bake from becoming watery?
Dry the artichoke hearts well before mixing and avoid overcooking the pasta to keep the bake from getting soggy.
- → What can I use instead of cream cheese or sour cream?
Ricotta can replace cream cheese and Greek yogurt can stand in for sour cream for a lighter option without sacrificing creaminess.
- → How long should I bake the dish?
Bake uncovered at 375°F (190°C) for 20–25 minutes until the cheese is melted, bubbly, and golden brown.
- → Can this dish be prepared in advance?
Yes, you can assemble it ahead and refrigerate before baking, but bake just before serving for the best texture and flavor.