Artichoke & Spinach Penne Casserole is a cozy, satisfying pasta bake that balances bright greens, tangy artichoke hearts, and three kinds of cheese into a weeknight-friendly dinner. This version leans on whole-wheat penne for extra fiber and uses a simple no-sugar-added marinara, making it hearty without feeling heavy. Assemble and bake while the oven fills the kitchen with a cheesy, herbed aroma—this dish is great for family dinners, meal prep, or bringing to a potluck.
Why you’ll love this recipe
- It’s an easy, make-ahead casserole that reheats beautifully.
- Whole wheat penne adds nutty flavor and more nutrition than white pasta.
- The three-cheese mixture (cottage, part-skim mozzarella, and low-fat ricotta) creates a creamy texture without excess fat.
- Bright baby spinach and tender artichoke hearts keep each bite fresh and flavorful.
Ingredients
- 4 cups whole wheat penne, cooked – cook to al dente
- 6 cups baby spinach, loosely packed
- 1 tablespoon olive oil
- 24 ounces marinara, jar – no sugar added
- 14 1/2 ounces artichoke hearts, can – drained and cut in half
- 1 cup cottage cheese, fat free
- 1 cup shredded mozzarella, part skim
- 1 cup ricotta, low fat
- 1 egg white
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon crushed red pepper flakes
- Kosher or sea salt to taste
- 1/4 cup parmesan
Notes on ingredients
If you prefer, you can substitute the jarred marinara with a homemade low-sugar tomato sauce. Make sure drained artichoke hearts are halved so they distribute evenly. The cheese trio keeps richness balanced: cottage and ricotta add creaminess, while part-skim mozzarella gives that melty pull. Use freshly ground black pepper for the best flavor.
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- 9×13-inch baking dish (or similar size)
- Spatula and wooden spoon
- Mixing bowl
Rewritten step-by-step directions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with a little olive oil or nonstick spray and set it aside.
- Bring a large pot of salted water to a boil. Cook 4 cups whole wheat penne until al dente according to package directions. Drain the pasta and return it to the pot.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 6 cups baby spinach in batches if needed, stirring until just wilted—this should take 2 to 3 minutes. Transfer the wilted spinach to a bowl and let any excess liquid drain; you can gently press with a spoon or clean towel to remove extra moisture.
- Pour 24 ounces marinara (jar – no sugar added) into the skillet and warm it over low heat. Stir in 14 1/2 ounces artichoke hearts, can – drained and cut in half, allowing them to heat through for 2 minutes. Remove the skillet from heat.
- In a mixing bowl, combine the cheese mixture: 1 cup cottage cheese, fat free; 1 cup ricotta, low fat; and 1 egg white. Add 1 teaspoon dried oregano, 1/2 teaspoon black pepper, freshly ground, and 1/2 teaspoon crushed red pepper flakes. Stir until smooth and fully combined.
- Add the wilted spinach to the pot with the drained penne. Pour in the warmed marinara and artichoke mixture. Stir gently to combine so the pasta, spinach, and artichokes are evenly coated with sauce.
- Spoon half of the sauced pasta into the prepared baking dish. Dollop half of the cheese mixture over the pasta and spread gently. Sprinkle half of the 1 cup shredded mozzarella, part skim, on top.
- Add the remaining sauced pasta on top of the first layer, then spread the remaining cheese mixture evenly. Finish by sprinkling the remaining shredded mozzarella and the 1/4 cup parmesan across the casserole.
- Taste a small spoonful of the assembled dish and add kosher or sea salt to taste—start with 1/4 teaspoon and increase as needed, keeping in mind the cheeses and marinara already contribute salt.
- Bake the casserole in the preheated 375°F (190°C) oven for 20 to 25 minutes, or until the cheese is melted and the top is lightly golden.
- Remove from the oven and let the casserole rest for 5 to 10 minutes before serving. This helps it set and makes it easier to portion.
- Garnish with an extra sprinkle of parmesan and a pinch of crushed red pepper flakes if desired. Serve hot.
Serving suggestions
Serve slices of the Artichoke & Spinach Penne Casserole with a crisp green salad and a lemon vinaigrette to brighten the plate. A wedge of crusty bread is perfect for scooping up any remaining sauce. Leftovers reheat well in the oven at 350°F (175°C) for 10–15 minutes or in the microwave for a quick single portion.
Make-ahead and storage
- To make ahead: Assemble the casserole through step 9, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, remove from the fridge, allow to sit at room temperature for 15–20 minutes, then bake as directed, adding an extra 5–10 minutes if needed.
- To freeze: Assemble the casserole, cover with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen at 375°F (190°C) covered for 30–40 minutes, then uncover and bake until heated through and golden on top.
- Storage: Keep leftovers refrigerated in an airtight container for up to 4 days.
Tips and variations
- For extra herb flavor, mix 1 tablespoon chopped fresh basil or parsley into the cheese mixture before layering.
- If you prefer more heat, increase the crushed red pepper flakes to 3/4 teaspoon or serve with hot sauce on the side.
- For a nuttier flavor, toast the pasta slightly under the broiler for 1–2 minutes at the end—watch carefully to prevent burning.
- To add protein, stir in 1 cup of cooked, shredded chicken or white beans when you combine the pasta and sauce.
Final thoughts
This comforting Artichoke & Spinach Penne Casserole combines simple pantry ingredients into a flavorful, cheesy bake that’s easy to adapt and family-friendly. The layers of sauce, tender artichokes, and creamy three-cheese filling create a satisfying texture and depth of flavor that’s both familiar and a little special. It’s the kind of dish that’s equally great for a busy weeknight dinner or a relaxed weekend meal with leftovers you’ll actually look forward to eating.
Artichoke & Spinach Penne Casserole
A comforting baked penne casserole with spinach, artichokes and a three-cheese mixture.
Equipment
- Large Pot
- Large Skillet
- Large Mixing Bowl
- 9x13-inch Casserole Dish
- Measuring cups and spoons
- Spatula or spoon
Ingredients
- 4 cups whole wheat penne, cooked cook to al dente
- 6 cups baby spinach loosely packed, chopped or torn
- 1 tablespoon olive oil
- 24 ounces marinara jar, no sugar added
- 14.5 ounces artichoke hearts canned, drained and cut in half
- 1 cup cottage cheese fat free
- 1 cup mozzarella, shredded part-skim
- 1 cup ricotta low fat
- 1 egg white
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon crushed red pepper flakes
- kosher or sea salt to taste
- 1/4 cup Parmesan grated
Instructions
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil and cook the whole wheat penne until al dente; drain and set aside.
- Heat the olive oil in a large skillet over medium-low heat. Add the chopped or torn spinach and cook until just wilted, about 3–4 minutes; remove from heat.
- In a large mixing bowl, combine the cooked penne, marinara sauce, wilted spinach and drained artichoke hearts; toss to combine evenly.
- In another bowl, mix the cottage cheese, shredded mozzarella, ricotta, egg white, dried oregano, black pepper, crushed red pepper flakes and salt until smooth.
- Spread half of the penne mixture into a 9×13-inch casserole dish, top with half of the cheese mixture, then repeat with the remaining penne and cheese so the cheese mixture is on top.
- Sprinkle the grated Parmesan over the top and add additional freshly ground black pepper if desired.
- Bake in the preheated oven until hot and bubbly, about 30 minutes. Let rest a few minutes before serving.
Notes
- Use no-sugar-added marinara to control sweetness.
- Cook pasta to al dente so it doesn't become mushy when baked.
- Drain artichokes well to avoid excess liquid.
- Low-fat cheeses reduce calories but may change texture slightly.
