Steak & Spinach Artichoke Pasta Bake

This Steak & Spinach Artichoke Pasta Bake is the ultimate comfort food that combines tender slices of steak with creamy spinach and artichoke goodness, all layered over perfectly cooked penne pasta. It’s a hearty, satisfying dish that’s perfect for cozy dinners or feeding a crowd. The blend of cream cheese, sour cream, and melted mozzarella gives this bake a luscious, velvety texture, while the Italian seasoning adds just the right amount of aromatic herbs. Whether you’re looking for a new weeknight favorite or a dish to impress guests, this pasta bake delivers big on flavor and ease.

Why This Recipe is a Keeper

This recipe is a keeper because it balances rich, indulgent flavors with simple, wholesome ingredients that come together effortlessly. The thinly sliced flank steak adds a savory depth, while the spinach and artichokes contribute freshness and a touch of earthiness. The creamy sauce binds everything beautifully without being overpowering. Plus, it’s baked to golden, bubbly perfection – who can resist that? It’s a crowd-pleaser that doesn’t require fancy techniques or hard-to-find ingredients, making it approachable for cooks of all levels. It’s also versatile enough to adapt to what you have on hand, making it a reliable go-to meal.

What’s in the Bowl

• 8 ounces penne pasta – the perfect pasta shape to hold the creamy sauce and bits of steak.
• 2 tablespoons olive oil – for sautéing the steak and garlic.
• 1 pound flank steak, sliced thin – tender and flavorful, this cut cooks quickly and adds a hearty protein punch.
• 2 cloves garlic, minced – infuses the dish with aromatic depth.
• 1 cup fresh spinach, chopped – adds vibrant color and a nutritious boost.
• 1 can (14 ounces) artichoke hearts, drained and chopped – brings a slight tang and texture contrast.
• 1 cup cream cheese, softened – creates a rich, creamy base for the sauce.
• 1 cup sour cream – adds tang and smoothness to balance the richness.
• 1 cup grated Parmesan cheese – for a salty, nutty flavor that elevates the entire dish.
• 1 cup shredded mozzarella cheese – melts beautifully to give a gooey, golden topping.
• 1 teaspoon Italian seasoning – a blend of herbs that ties all the flavors together.
• Salt and pepper to taste – essential for seasoning every layer perfectly.

Equipment Breakdown

• Large pot: for boiling the penne pasta al dente.
• Large skillet: to sauté the steak and garlic until perfectly browned.
• Mixing bowl: to combine the creamy sauce components and vegetables.
• Baking dish (9×13 inch recommended): where everything is layered and baked to bubbly perfection.
• Cheese grater: for freshly grated Parmesan and mozzarella, which melt better than pre-shredded.
• Wooden spoon or spatula: for mixing the sauce and pasta.

From Start to Finish: Steak & Spinach Artichoke Pasta Bake

Step 1: Cook the Penne Pasta

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until just al dente. Drain and set aside. You want the pasta slightly undercooked since it will bake in the oven and absorb the sauce.

Step 2: Sauté the Steak and Garlic

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the thinly sliced flank steak and season with salt and pepper. Cook for 3-4 minutes, stirring occasionally, until the steak is browned but still tender. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat.

Step 3: Mix the Creamy Sauce

In a large mixing bowl, combine the softened cream cheese, sour cream, grated Parmesan, Italian seasoning, and a pinch of salt and pepper. Stir well until smooth. Fold in the chopped spinach and artichoke hearts, distributing them evenly throughout the sauce.

Step 4: Combine Pasta, Steak, and Sauce

Add the cooked penne pasta and sautéed steak mixture to the bowl with the creamy spinach and artichoke sauce. Gently toss everything together so the pasta is evenly coated with the sauce and the steak and veggies are well distributed.

Step 5: Assemble and Bake

Preheat your oven to 375°F (190°C). Transfer the pasta mixture into a greased 9×13 inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top. Bake uncovered for 20-25 minutes or until the cheese is melted, bubbly, and lightly golden brown on top.

Step 6: Serve and Enjoy

Allow the pasta bake to cool for 5 minutes before serving. This makes it easier to scoop and lets the flavors settle. Pair with a crisp green salad or warm crusty bread for a complete meal.

In-Season Swaps

• Swap fresh spinach for kale or Swiss chard for a different leafy green twist.
• Use canned artichoke hearts packed in water or marinated for extra flavor.
• Try a different cut of steak like sirloin or ribeye thinly sliced for varied texture.
• Replace cream cheese with ricotta for a lighter creamy sauce.
• Substitute sour cream with Greek yogurt for a tangier touch and added protein.
• Mix in sun-dried tomatoes or roasted red peppers for a pop of sweetness and color.

Behind-the-Scenes Notes

Using flank steak sliced thinly is key to ensuring the meat cooks quickly and remains tender rather than chewy. Marinating the steak briefly in olive oil, garlic, and Italian seasoning can add even more depth.

Draining the artichokes well prevents the sauce from becoming watery. If you have time, patting them dry with paper towels helps achieve the perfect creamy consistency.

Don’t overcook the pasta initially; it will finish cooking in the oven and soak up all those delicious flavors.

This recipe is inspired by the classic One Pot Spinach And Artichoke Pasta, but the addition of steak transforms it into a hearty dinner centerpiece.

How to Store & Reheat

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the pasta bake with foil and warm it in a 350°F (175°C) oven for about 15-20 minutes until heated through. Alternatively, microwave individual portions on medium power, stirring halfway through to ensure even heating.

If the pasta seems dry after reheating, adding a splash of milk or broth before warming helps restore creaminess.

Reader Questions

Can I use a different type of pasta for this bake?

Absolutely! While penne works great to hold the sauce, you can substitute with rigatoni, fusilli, or even farfalle. Just make sure to adjust cooking times accordingly and keep the pasta slightly undercooked before baking.

Is it possible to make this recipe ahead of time?

Yes! You can prepare the entire dish up to the baking step, cover it tightly with foil, and refrigerate it overnight. When ready to serve, bake it for a few extra minutes to ensure it’s heated through and bubbly on top.

What can I serve alongside this pasta bake?

This bake pairs wonderfully with a crisp, refreshing salad or roasted vegetables. If you want to keep it simple, warm some garlic bread or a crusty baguette to scoop up any leftover sauce.

How can I make the steak more flavorful?

Marinating the steak in olive oil, garlic, lemon juice, and herbs for 30 minutes before cooking will enhance its flavor. Also, searing the steak over high heat helps develop a nice crust and locks in juices.

Don’t Miss These

• For another delicious steak option, check out Rosemary Steak Skewers With Balsamic Glaze for an herby, tangy twist on grilled beef.
• If you love the spinach and artichoke combo, try the quick and easy One Pot Spinach And Artichoke Pasta that’s perfect for busy weeknights.
• For a protein-packed pasta dish with a similar flavor profile, don’t miss the creamy Spinach Parmesan Pasta With Chicken.

That’s a Wrap

This Steak & Spinach Artichoke Pasta Bake is a comforting, flavorful, and straightforward meal that will quickly become a staple in your recipe rotation. With tender steak, creamy spinach and artichoke sauce, and perfectly cooked pasta all baked together under a blanket of melted mozzarella, it’s everything you want in a satisfying dinner. Whether you’re cooking for family, friends, or meal prepping for the week, this dish checks all the boxes for taste, texture, and ease. Dive in and enjoy every luscious bite!

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