Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook it until slightly undercooked for 7-8 minutes. Drain the pasta and set it aside in a large mixing bowl.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the flank steak, seasoned with salt and pepper, and sauté for 3-4 minutes until browned but not fully cooked. Toss in 2 minced garlic cloves and cook for an additional minute until fragrant.

In a medium-sized mixing bowl, combine 8 oz of cream cheese, ½ cup of sour cream, ½ cup of grated Parmesan cheese, and 1 tablespoon of Italian seasoning. Mix until smooth and creamy. Fold in 2 cups of fresh spinach and 1 can of well-drained artichoke hearts.

Add the sautéed steak mixture and the creamy sauce to the bowl with the cooked penne. Toss gently until everything is evenly coated.

Preheat your oven to 375°F (190°C). Transfer the combined pasta mixture into a greased 9x13 inch baking dish, spreading it evenly. Top with 2 cups of shredded mozzarella cheese. Bake for 20-25 minutes until the cheese is bubbly and golden brown.

Remove the bake from the oven and let it cool for 5-10 minutes. Serve with a crisp green salad or warm garlic bread.