Hearty baked pasta loaded with steak, spinach, artichokes, and a golden mozzarella topping.
# What You'll Need:
→ Pasta and Sauce
01 - 8 ounces penne pasta
02 - 2 tablespoons olive oil
03 - 1 cup cream cheese, softened
04 - 1 cup sour cream
05 - 1 cup grated Parmesan cheese
06 - 1 teaspoon Italian seasoning
07 - Salt and black pepper, to taste
→ Meats and Vegetables
08 - 1 pound flank steak, thinly sliced
09 - 2 cloves garlic, minced
10 - 1 cup fresh spinach, chopped
11 - 14 ounces canned artichoke hearts, drained and chopped
→ Topping
12 - 1 cup shredded mozzarella cheese
# Method:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook penne until just al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Season sliced flank steak with salt and pepper, then sauté for 3–4 minutes until lightly browned. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat.
04 - In a large bowl, combine cream cheese, sour cream, grated Parmesan, Italian seasoning, salt, and pepper. Stir until smooth. Fold in chopped spinach and artichoke hearts.
05 - Add cooked penne and sautéed steak with garlic to the sauce mixture. Gently toss to coat evenly.
06 - Transfer the mixture to the prepared baking dish. Evenly sprinkle shredded mozzarella cheese over the top.
07 - Bake uncovered for 20 to 25 minutes until cheese is melted, bubbly, and golden brown.
08 - Allow to cool for 5 minutes before serving.
