Tender pasta, spinach, and artichoke hearts in a creamy Parmesan sauce, baked until golden and bubbling.
# What You'll Need:
→ Pasta
01 - 12 oz short pasta such as penne, rigatoni, or fusilli
→ Vegetables
02 - 1 can (14 oz) artichoke hearts, drained and quartered
03 - 4 oz fresh baby spinach
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
→ Sauce
06 - 1 cup heavy cream
07 - 1/2 cup whole milk
08 - 1 cup freshly grated Parmesan cheese, plus extra for topping
09 - 1 tablespoon olive oil
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon ground nutmeg
→ Topping
14 - 1/2 cup breadcrumbs
15 - 2 tablespoons unsalted butter, melted
# Cooking Steps:
01 - Preheat oven to 375°F. Grease a large baking dish with capacity of approximately 2 quarts.
02 - Cook pasta in salted boiling water until just al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3 minutes until softened, then add minced garlic and cook for 1 additional minute. Add spinach and cook until wilted, approximately 2 minutes.
04 - Stir in drained artichoke hearts and cook for 2 more minutes. Remove skillet from heat.
05 - In a saucepan, heat heavy cream and milk over medium-low heat. Stir in grated Parmesan, Italian herbs, salt, pepper, and nutmeg. Cook while stirring constantly until cheese is fully melted and sauce reaches smooth consistency, approximately 3 minutes.
06 - In a large bowl, combine cooked pasta, sautéed vegetable mixture, and cream sauce. Mix thoroughly, then transfer entire mixture to prepared baking dish.
07 - In a small bowl, combine breadcrumbs with melted butter. Sprinkle mixture evenly over casserole. Top with additional grated Parmesan cheese if desired.
08 - Bake for 20 to 25 minutes until golden brown and bubbling around edges. Remove from oven and allow to rest for 5 minutes before serving.
