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 enjoy making this dish for family gatherings because it brings everyone together around warm, flavorful food.
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 3–4 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 20–25 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 Making this pasta bake has become a cherished weekend tradition for our family especially when friends join in.
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.
Nutritional Information
Per serving: Calories 670, Total Fat 36 g, Carbohydrates 46 g, Protein 39 g
Save This pasta bake pairs wonderfully with a crisp green salad for a complete meal. Enjoy the creamy richness with every bite.
Recipe FAQ
- → Can I use a different cut of beef instead of flank steak?
Yes, sirloin or ribeye can be used for similar tenderness and flavor. Just slice thinly and sauté until browned.
- → What pasta works best in this dish?
Penne pasta is ideal due to its shape that holds sauce well, but rigatoni or ziti are good alternatives.
- → How can I prevent a watery bake from the artichokes?
Drain and pat artichoke hearts dry thoroughly before adding to the mixture to avoid excess moisture.
- → Is it possible to make this dish lighter?
Yes, substitute cream cheese with ricotta and sour cream with Greek yogurt for a lighter creamy texture.
- → How should leftovers be stored and reheated?
Store in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven or microwave.