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.