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 when I first served it on a cold evening; everyone loved the rich flavors and ease of 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)
- 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 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 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 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 This meal always brings everyone together around the table for a warm family moment during busy weekdays.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat covered in the oven or microwave.
Ingredient Alternatives
Use ricotta instead of cream cheese or Greek yogurt instead of sour cream for lighter options.
Allergen Information
Contains milk (cream cheese sour cream Parmesan mozzarella), wheat (pasta), and beef. May contain soy and eggs depending on ingredient brands.
Save This recipe balances rich flavors with simple preparation making it perfect for any occasion.
Recipe FAQs
- → What cut of steak works best for this dish?
Flank steak is ideal due to its tenderness and ability to cook quickly while maintaining flavor.
- → Can I substitute the cheeses used in the sauce?
Yes, ricotta can replace cream cheese and Greek yogurt can be used instead of sour cream for a lighter texture.
- → How do I prevent the bake from becoming watery?
Patting the artichoke hearts dry before mixing helps reduce excess moisture and ensures a firm bake.
- → Is this suitable for making ahead and reheating?
Yes, store leftovers in an airtight container in the refrigerator for up to 3 days and reheat covered in the oven or microwave.
- → What side dishes pair well with this pasta bake?
A crisp salad or crusty bread complements the creamy and hearty flavors perfectly.