Creamy baked pasta with steak, spinach, artichokes, and golden mozzarella, perfect for fulfilling meals.
# Ingredients:
→ 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
# Instructions:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with a thin layer of oil or cooking spray.
02 - Bring a large pot of salted water to a boil. Cook penne pasta until just al dente, then drain and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Season flank steak with salt and pepper, then sauté for 3–4 minutes until lightly browned. Add minced garlic and cook for 30 seconds until fragrant, then remove from heat.
04 - In a large mixing bowl, whisk together cream cheese, sour cream, grated Parmesan, Italian seasoning, and a pinch of salt and pepper until smooth. Fold in chopped spinach and artichoke hearts.
05 - Add cooked penne and sautéed steak with garlic to the creamy sauce mixture. Gently toss to evenly coat all ingredients.
06 - Transfer the mixture to the prepared baking dish. Sprinkle shredded mozzarella cheese evenly over the top.
07 - Bake uncovered for 20 to 25 minutes, until the cheese on top is melted, bubbling, and golden brown.
08 - Allow the dish to cool for 5 minutes before serving. Pair with a crisp salad or crusty bread for a complete meal.
