Hearty baked pasta with tender steak, vibrant spinach, artichokes, and a golden mozzarella topping.
# Components:
→ Pasta & Sauce
01 - 8 ounces penne pasta
02 - 2 tablespoons olive oil
03 - 1 cup cream cheese, softened
04 - 1 cup sour cream
05 - 1 cup grated Parmesan cheese
06 - 1 teaspoon Italian seasoning
07 - Salt and black pepper, to taste
→ Meats & Vegetables
08 - 1 pound flank steak, thinly sliced
09 - 2 cloves garlic, minced
10 - 1 cup fresh spinach, chopped
11 - 14 ounces canned artichoke hearts, drained and chopped
→ Topping
12 - 1 cup shredded mozzarella cheese
# Directions:
01 - Preheat oven to 375°F and grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook penne until just al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Add flank steak, season with salt and pepper, and sauté for 3–4 minutes until browned. Add garlic and cook for 30 seconds until fragrant. Remove from heat.
04 - In a large bowl, mix cream cheese, sour cream, Parmesan cheese, Italian seasoning, salt, and pepper until smooth. Fold in chopped spinach and artichoke hearts.
05 - Add cooked penne and steak mixture to the sauce. Toss gently to coat evenly.
06 - Transfer mixture to prepared baking dish and sprinkle shredded mozzarella cheese evenly on top.
07 - Bake uncovered for 20–25 minutes until cheese is melted, bubbly, and golden brown.
08 - Allow to cool for 5 minutes before serving.
