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.
I love making this dish when friends come over because it’s both impressive and easy to prepare.
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 sauté for 3 to 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 to 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 This recipe always brings the family together around the table on busy weeknights.
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.
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 bake is a guaranteed crowd-pleaser that’s simple to prepare and full of flavor.
Recipe FAQ
- → How do I prevent the pasta bake from becoming watery?
Dry the artichoke hearts thoroughly before using, and avoid overcooking the pasta to maintain a firm texture and prevent excess moisture.
- → Can I marinate the steak beforehand?
Yes, marinating the steak in olive oil, garlic, and Italian seasoning for 30 minutes enhances flavor and tenderness.
- → What type of pasta is best for this dish?
Penne pasta is ideal as it holds the creamy sauce well and bakes evenly with the other ingredients.
- → Are there lighter alternatives to cream cheese and sour cream in the sauce?
Ricotta cheese can replace cream cheese, and Greek yogurt can be used instead of sour cream for a lighter option.
- → How should leftovers be stored and reheated?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat covered in the oven or microwave until warmed through.