Pin 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 favorite in my household for weeknight dinners; it’s easy to prepare and always impressive to guests.
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 34 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 2025 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.
Pin This recipe has become a staple at family dinners and special occasions, bringing everyone together over a delicious meal.
Notes
Use ricotta instead of cream cheese or Greek yogurt instead of sour cream for lighter options. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat covered in the oven or microwave.
Tools Required
Large pot, large skillet, mixing bowl, 9x13-inch baking dish, cheese grater, wooden spoon or spatula
Nutritional Information
Per serving: Calories 670, Total Fat 36 g, Carbohydrates 46 g, Protein 39 g
Pin This dish is perfect for making ahead and reheating the next day for a quick satisfying meal.
Recipe Q&A
- → What cut of steak works best for this dish?
Flank steak is ideal due to its tenderness and quick cooking time, but other thinly sliced cuts like skirt steak can also be used.
- → Can I substitute the spinach with other greens?
Yes, baby kale or Swiss chard can be used as alternatives; just adjust cooking time to keep them tender.
- → How do I prevent the bake from becoming watery?
Make sure to thoroughly drain and pat dry the artichoke hearts to avoid excess moisture in the dish.
- → Can I prepare the dish ahead of time?
You can assemble it in advance and keep it refrigerated; bake just before serving for best texture and flavor.
- → What can I serve alongside this pasta?
A crisp green salad or crusty bread pairs wonderfully to balance the rich, creamy flavors of the bake.
