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 dish quickly became a family favorite on busy weeknights and always impresses guests with its rich flavor and satisfying texture.
Ingredients
- Penne pasta: 8 ounces (225 g)
- Olive oil: 2 tablespoons
- Cream cheese: 1 cup (225 g) softened
- Sour cream: 1 cup (240 g)
- Parmesan cheese: 1 cup (100 g) grated
- 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
- Artichoke hearts: 14 ounces (400 g) canned drained and chopped
- Mozzarella cheese: 1 cup (110 g) shredded
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 Our family always gathers around the table eagerly for this dish especially on chilly nights when comfort food feels most needed.
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
Save This pasta bake is a perfect make ahead meal that tastes even better the next day.
Recipe FAQs
- → Can I substitute the flank steak with another meat?
Yes, thinly sliced chicken breast or pork tenderloin work well as alternatives, providing a similar texture and cooking time.
- → How do I prevent the bake from becoming watery?
Pat the artichoke hearts dry before adding and ensure the pasta is cooked al dente and well drained to avoid excess moisture.
- → Can I prepare this dish in advance?
You can assemble the dish ahead and refrigerate it, then bake fresh before serving to maintain the golden topping and creamy texture.
- → What kind of cheese works best for topping?
Shredded mozzarella is ideal for a golden, bubbly crust, but you can mix with provolone or fontina for added flavor complexity.
- → Is it possible to lighten the creaminess of the sauce?
Substitute cream cheese with ricotta and sour cream with Greek yogurt for a lighter, tangier sauce without sacrificing texture.