Pin It 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 recipe quickly became a family favorite; every bite is full of flavor and perfect for any occasion.
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
- Preheat oven:
- Preheat oven to 375°F (190°C) Grease a 9x13-inch (23x33 cm) baking dish
- Cook pasta:
- Bring a large pot of salted water to a boil Cook the penne pasta until just al dente Drain and set aside
- Cook steak and garlic:
- 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
- Prepare sauce:
- 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
- Combine ingredients:
- Add the cooked penne and sautéed steak with garlic to the creamy sauce mixture Gently toss to coat evenly
- Assemble casserole:
- Transfer the mixture to the prepared baking dish Sprinkle shredded mozzarella evenly over the top
- Bake:
- Bake uncovered for 2025 minutes or until the cheese is melted bubbling and golden brown
- Cool and serve:
- Let cool for 5 minutes before serving Enjoy with a crisp salad or crusty bread
Pin It We often share this dish at family dinners where everyone asks for seconds and the recipe has become a seasonal staple.
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
Pin It This pasta bake offers a perfect balance of creamy sauce and savory steak making it ideal for any weeknight or special meal.
Recipe FAQs
- → How do I prevent the bake from becoming watery?
Patting the artichoke hearts dry before mixing helps reduce excess moisture, ensuring a thicker, creamy texture during baking.
- → Can I prepare the dish ahead of time?
Yes, assemble the mixture and store in an airtight container in the refrigerator for up to 3 days before baking.
- → What cut of beef works best for this dish?
Thinly sliced flank steak is ideal for quick sautéing and tender results in the bake.
- → Are there good substitutes for the dairy ingredients?
Ricotta can replace cream cheese, and Greek yogurt may be used instead of sour cream for a lighter texture.
- → How long should the pasta be cooked before baking?
Cook the penne to just al dente so it holds its shape and texture after baking.