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Steak & Spinach Artichoke Pasta Bake

Creamy Steak & Spinach Artichoke Pasta Bake You’ll Crave

This Creamy Steak & Spinach Artichoke Pasta Bake is a comforting dish perfect for weeknights, blending steak, creamy sauce, and pasta for ultimate satisfaction.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Penne Pasta Substitutions like rigatoni or fusilli can work.
For the Meat
  • 1 pound Flank Steak Any quick-cooking steak cut can substitute.
For the Sauce
  • 1 tablespoon Olive Oil For sautéing steak and garlic.
  • 3 cloves Garlic Minced.
  • 8 ounces Cream Cheese Ricotta can be a lighter substitute.
  • 1 cup Sour Cream Greek yogurt can replace it for a healthier twist.
  • 1 cup Grated Parmesan Cheese Pecorino Romano can be a substitute.
  • 1 tablespoon Italian Seasoning Oregano or basil can work in a pinch.
  • to taste Salt
  • to taste Pepper
For the Vegetables
  • 4 cups Fresh Spinach Can substitute with kale or frozen spinach.
  • 1 can Artichoke Hearts Canned, drained, and chopped.
For the Topping
  • 2 cups Shredded Mozzarella Cheese Feel free to experiment with other melting cheeses.

Equipment

  • large pot
  • Large skillet
  • Mixing bowl
  • Baking Dish

Method
 

Directions
  1. Cook Penne Pasta: Bring a large pot of salted water to a boil. Add penne pasta and cook until just al dente, about 8-10 minutes. Drain and set aside.
  2. Sauté Steak and Garlic: Heat olive oil in a large skillet over medium-high heat. Season flank steak with salt and pepper, sear for 3-4 minutes on each side. Add minced garlic and sauté for an additional minute. Remove from heat, let rest, then slice into thin strips.
  3. Mix Creamy Sauce: In a mixing bowl, combine cream cheese, sour cream, grated Parmesan, and Italian seasoning. Stir until smooth, then fold in fresh spinach and chopped artichokes.
  4. Combine Ingredients: Add sliced steak to the creamy sauce, followed by cooked penne pasta. Stir until everything is evenly coated.
  5. Assemble and Bake: Preheat oven to 375°F (190°C). Lightly grease a baking dish and spread the pasta mixture into it. Top with shredded mozzarella cheese.
  6. Bake to Perfection: Bake for 20-25 minutes, until the cheese is golden brown and bubbly.
  7. Serve and Enjoy: Let cool for about 5 minutes before serving. This makes it easier to scoop out portions.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 50gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 40IUVitamin C: 15mgCalcium: 25mgIron: 15mg

Notes

Leftovers can be stored for up to 3 days and reheated gently. For the best flavor, store in airtight containers.

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