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 for its rich flavors and easy prep time.
Ingredients
- Penne pasta: 8 ounces (225 g)
- Olive oil: 2 tablespoons
- Cream cheese: 1 cup (225 g), softened
- Sour cream: 1 cup (240 g)
- Grated Parmesan cheese: 1 cup (100 g)
- 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
- Canned artichoke hearts: 14 ounces (400 g), drained and chopped
- Shredded mozzarella cheese: 1 cup (110 g)
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 saute 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 sauteed 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.
Save Sharing this meal around the table always brings smiles and a sense of comfort.
Notes
For extra flavor marinate steak in olive oil garlic and Italian seasoning for 30 minutes before cooking. Use ricotta instead of cream cheese or Greek yogurt instead of sour cream for lighter options.
Required Tools
Large pot Large skillet Mixing bowl 9x13-inch baking dish Cheese grater Wooden spoon or spatula
Nutritional Information
Calories 670 Total Fat 36 g Carbohydrates 46 g Protein 39 g per serving
Save This hearty pasta bake is sure to be a hit at your next dinner and reheats beautifully for leftovers.
Recipe FAQs
- → What cut of steak works best for this dish?
Flank steak is ideal due to its tender texture when thinly sliced and quick cooking time that keeps it juicy.
- → Can I prepare the pasta ahead of time?
Yes, you can cook the pasta al dente and combine the ingredients in advance, then refrigerate before baking.
- → How do I prevent the dish from becoming watery?
Drain and pat dry the canned artichoke hearts thoroughly to reduce excess moisture in the bake.
- → Are there alternative cheeses suitable for topping?
Mozzarella is best for meltiness and color, but provolone or fontina can be used for similar creamy textures.
- → What sides complement this baked pasta casserole?
A crisp green salad or crusty artisan bread balances the richness and adds pleasant texture contrasts.