Steak & Spinach Artichoke Pasta Bake
This Steak & Spinach Artichoke Pasta Bake is a creamy, hearty comfort food loaded with tender steak, spinach, artichokes, and melted mozzarella. Perfect for cozy dinners!
Servings: 4 servings
Ingredients
- 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
- 2 cloves garlic minced
- 1 cup fresh spinach chopped
- 14 ounces artichoke hearts canned, drained and chopped
- 1 cup cream cheese softened
- 1 cup sour cream
- 1 cup grated Parmesan cheese for a salty, nutty flavor
- 1 cup shredded mozzarella cheese melts beautifully to give a gooey, golden topping
- 1 teaspoon Italian seasoning blend of herbs that ties all the flavors together
- Salt and pepper to taste
Instructions
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 9x13 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.
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
- Baking dish (9x13-inch recommended)
- Cheese grater
- Wooden Spoon or Spatula
Notes
- Marinate the flank steak briefly in olive oil, garlic, and Italian seasoning for extra flavor and tenderness.
- Drain and pat dry the artichoke hearts well to prevent a watery sauce.
- Do not overcook the pasta before baking; it should be slightly undercooked to absorb the sauce while baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated covered in the oven or in the microwave.
- Substitute cream cheese with ricotta or sour cream with Greek yogurt for lighter variations.