Pasta bake with artichokes, potatoes, and peas

Name: Pasta bake with artichokes, potatoes, and peas
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8
Ingredients: Penne Rigate pasta 7 oz; Artichokes already cleaned 0.7 lb; Potatoes 3 cups; Peas 2 cups; Eggs 3; Parmigiano Reggiano PDO cheese 3 oz; Pecorino Romano PDO cheese 2.8 oz; Breadcrumbs 2 tbsp; White onions 2.1 oz; Stale bread crumb only ¼ cup; Extra virgin olive oil 3 tbsp; Butter 2 tbsp; Parsley chopped 2 tbsp; Garlic 1 clove; Salt to taste; Black pepper to taste

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Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 40 min
Serving: 8
Cost: Average

PRESENTATION

Big family appetites call for a pasta bake that really delivers—this one is packed with moist potatoes, good peas, and plenty of those creamy artichoke pasta flavors everyone KNOWS and loves. The look alone says comfort food (bubbling golden edges, creamy sauce, and a naturally soft finish)... Families gather around the table for that first spoonful—light, tender pasta, pops of peas, and nice big bites of artichoke hearts, all in one cozy hearty comfort meal. Since this veggie-packed casserole is loaded with flavor and basically always turns out great, home bakers (especially when juggling a busy weeknight) keep coming back to it over other creamy pasta recipes. Top with a handful of vegan cheese or your favorite sprinkle—presentation always looks inviting, plus it smells AMAZING right out of the oven.

Versatility matters a lot for home cooks, which is why this quick pasta bake stands out. Huge plus for families—using gluten-free pasta makes it friendly for guests with gluten needs, while swapping in different veggies or extra lemon garlic sauce gives it a little twist any night. People appreciate meals that double as an easy family dinner and work just as well for weekend potlucks or simple at-home movie nights. Side salads and garlic bread go great here; sometimes the creamy cheese vibe is all you need (no special tricks required). Works for regular folks who love big helpings and leftovers—kids and grown-ups almost always go back for seconds. Since this is the kind of artichoke pasta that brings big flavor, soft texture, and reliable comfort without fancy steps, pretty much everyone leaves the table happy—plus, it keeps meal planning SIMPLE for anyone who loves a warm, filling plate of pasta.

How to prepare Pasta bake with artichokes, potatoes, and peas

To prepare a pasta bake with artichokes, potatoes, and peas, start by cleaning the artichokes. Remove the tougher outer leaves 1 until you reach the tender ones; cut off the ends of the remaining leaves 2 and hollow out the center of the artichoke to remove the choke. Then, place them in a mixture of cold water and lemon to prevent them from browning 3.

Cut the artichokes into quarters and from each quarter, cut into 4 strips 4. In a pot, prepare a sauté with finely chopped onion and a drizzle of oil, then once the onion has softened, add the artichokes 5. Let them sauté for about 5 minutes, seasoning with salt and pepper, and add a ladle of pasta cooking water 6.

In the meantime, peel, wash, and cut the potatoes into cubes, about a quarter-inch thick 7. Add the shelled peas to the pot with the artichokes 8, let them flavor, and add the potato cubes 9.

Mix gently and add another ladle of cooking water 10, cover with a lid, and let it cook on low heat just long enough for the potatoes to become tender but not fall apart (a few minutes will suffice). Turn off the heat, season with salt and pepper. Meanwhile, finely crumble the stale bread crumb and place it in a bowl with chopped parsley, crushed garlic 11, salt, and oil 12.

Add the grated cheeses 13 and mix the ingredients well 14. At this point, cook the penne in plenty of salted water to taste 15.

Then prepare the Hard Boiled Eggs 16 until they are hard. Then slice them with a slicer or a knife 17 and set them aside. Drain the pasta, add it to the pot, and mix it with the freshly prepared sauce 18.

Take a baking dish, grease it with butter 19, and coat it with breadcrumbs 20. Then fill it with half of the freshly prepared pasta 21.

Add, mixing in, ¾ of the crumbled bread mixture 22 and half of the egg slices 23; then cover with the remaining pasta and level the surface by flattening it with a spoon 34.

Cover with the remaining breadcrumbs 25, add the other egg slices 26, and bake in a preheated static oven at 356°F for about 20 minutes; then raise the oven to 392°F and continue for another 10 minutes until a nice golden crust forms on the surface. Or to speed up this process, turn on the oven grill for 2-3 minutes (in this case, it is not recommended to use a convection oven as it tends to dry out the pasta). Serve your pasta bake with potatoes, artichokes, and peas while still hot 27!

Storage

Store your pasta bake with artichokes, potatoes, and peas in the refrigerator for up to one day. Alternatively, you can choose to freeze it before reheating it in the oven, and bake it only after defrosting it in the fridge.

Tip

If you want to make this pasta bake richer, you can add diced provolone (even smoked) or other similar cheese, to be added just before baking everything. If you don't like them, you can easily omit the boiled eggs.

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