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 after I first made it for a casual dinner with friends.
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 My family always gathers eagerly around the table when this pasta bake is served, making mealtime special.
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 A perfect blend of flavors and textures that will delight anyone who tries it.
Recipe FAQs
- → What cut of steak works best for this dish?
Flank steak is ideal due to its tenderness and quick cooking, allowing it to remain juicy and flavorful when sliced thin.
- → Can I substitute spinach with other greens?
Yes, baby kale or chard can be used as alternatives for a similar texture and nutritional value.
- → How should I prepare the artichokes for baking?
Drain and chop canned artichoke hearts thoroughly, and pat dry if needed to prevent excess moisture in the bake.
- → What is the best way to avoid a watery pasta bake?
Drain pasta well after boiling, and ensure ingredients like artichokes are dry. Using firm cream cheese helps maintain the creamy texture.
- → Can this dish be prepared ahead and reheated?
Yes, it can be assembled and refrigerated for up to 24 hours before baking, and leftovers can be reheated covered to preserve moisture.