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 comforting dish quickly became a favorite in my household for both its rich flavors and easy preparation.
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.
- Sauté 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 bake:
- 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.
Save This recipe always brings my family together especially on chilly evenings when a warm, hearty meal is much needed.
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 oven or microwave.
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.
Save This dish is the perfect balance of creamy and savory with a delightful texture that satisfies every time.
Kitchen Guide
- → What cut of beef works best for this dish?
Flank steak is recommended for its tenderness and quick cooking, but sirloin or skirt steak can also be used effectively.
- → How can I prevent the bake from being watery?
Drain artichoke hearts thoroughly and pat them dry before adding to the mixture to avoid excess moisture.
- → Can I prepare this in advance?
Yes, assemble ahead and refrigerate; bake just before serving for optimal freshness and texture.
- → What sides pair well with this pasta bake?
A crisp green salad or crusty bread complements the creamy, savory flavors perfectly.
- → Any tips for enhancing flavor?
Marinate the steak in olive oil, garlic, and Italian seasoning for 30 minutes before cooking to deepen flavor.