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 bake quickly became a family favorite after the first time I made it and is perfect for busy weeknights.
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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
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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 Making this dish always brings the family together at the dinner table and sparks conversations about favorite meals.
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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
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This pasta bake is an effortless way to impress guests and enjoy comfort food at home.
Recipe Questions
- → How do I prevent the pasta bake from becoming watery?
Drain the artichoke hearts thoroughly and cook the pasta just until al dente to minimize excess moisture.
- → What cut of beef works best for this dish?
Flank steak is ideal; it cooks quickly and remains tender when sliced thinly and sautéed briefly.
- → Can I prepare this dish ahead of time?
Yes, assemble the mixture and refrigerate it covered up to 24 hours before baking to enhance flavors.
- → What cheeses create the creamy sauce base?
The sauce uses cream cheese, sour cream, Parmesan, and is topped with shredded mozzarella for a bubbly finish.
- → How should leftovers be stored?
Place leftovers in an airtight container and refrigerate for up to three days; reheat in the oven or microwave.
- → Can I substitute the cream cheese for a lighter option?
Yes, ricotta cheese can replace cream cheese, and Greek yogurt can be used instead of sour cream for a lighter texture.
