Artichoke & Spinach Penne Casserole

Artichoke & Spinach Penne Casserole is a comforting, veggie-forward weeknight bake that layers whole-wheat penne with tender spinach, tangy artichoke hearts, a simple marinara, and a trio of light cheeses. It’s hearty enough to satisfy pasta cravings while staying balanced and approachable — perfect for family dinners, potlucks, or meal prep. This version uses pantry-friendly ingredients and easy techniques that yield a cheesy, baked pasta with bright herbal notes and just enough heat from red pepper flakes.

Why you’ll love this recipe

• Uses 100% whole wheat penne for nutty flavor and added fiber.
• Boosted with lots of spinach and canned artichoke hearts for vegetables in every bite.
• Lightened cheeses (cottage, part-skim mozzarella, low-fat ricotta) keep it creamy without feeling heavy.
• Simple assembly and a single bake step make it weeknight-friendly.

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

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• Large mixing bowl
• 9×13-inch casserole dish (or similar)
• Spoon or spatula for mixing
• Measuring cups and spoons

Taste and texture notes

This casserole is creamy but not overly heavy thanks to the light dairy choices. Whole wheat penne offers a toothsome bite that holds up after baking. Artichokes bring a briny, slightly sweet counterpoint to the assertive marinara, and the spinach softens into a silky layer throughout. The finishing parmesan and mozzarella create a golden-topped crust while the ricotta and cottage cheese make each forkful lush and cohesive.

Step-by-step instructions

Follow these clear steps for a successful bake. The directions below preserve the ingredient quantities and order while clarifying technique and timing.

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish or similar-sized baking pan and set it aside.
2. Bring a large pot of salted water to a boil. Add 4 cups whole wheat penne and cook until al dente according to package instructions. Drain the pasta and return it to the pot or place it in a large mixing bowl; set aside while you prepare the vegetables and sauce.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 6 cups loosely packed baby spinach in batches if needed so the spinach wilts evenly. Sauté until the spinach is wilted and any excess moisture has cooked off, about 2–4 minutes per batch. Remove the skillet from the heat.
4. To the drained, al dente penne, add the wilted spinach. Pour in 24 ounces marinara (jar, no sugar added) and gently stir to combine, ensuring the pasta and spinach are evenly coated with sauce.
5. Drain and halve 14 1/2 ounces canned artichoke hearts. Fold the artichoke halves into the pasta mixture so they’re distributed throughout the penne and spinach.
6. In a separate medium bowl, whisk together the creamy filling: combine 1 cup cottage cheese (fat free), 1 cup ricotta (low fat), and 1 egg white until smooth. Stir in 1 teaspoon dried oregano, 1/2 teaspoon black pepper (freshly ground), and 1/2 teaspoon crushed red pepper flakes. Taste and add kosher or sea salt to your preference, remembering the parmesan and mozzarella will add saltiness too.
7. Add the cheese-egg-white mixture to the large bowl with the pasta, spinach, and artichokes. Mix gently but thoroughly so the ricotta-cottage base coats the pasta and pieces of artichoke are evenly scattered. The mixture should be cohesive and slightly creamy.
8. Fold in 1 cup shredded mozzarella (part skim) into the pasta mixture, reserving a small handful for sprinkling on top if you like more browning.
9. Transfer the combined pasta, sauce, vegetables, and cheese mixture into the prepared casserole dish. Spread it into an even layer for uniform baking.
10. Sprinkle 1/4 cup parmesan evenly over the top of the casserole, followed by the reserved mozzarella if using. This will create a golden, slightly crisp topping as it bakes.
11. Bake in the preheated 375°F (190°C) oven for 20–25 minutes, or until the casserole is heated through and the top is bubbling and lightly golden. If you prefer a more browned top, you can switch the oven to broil for 1–2 minutes at the end — watch closely to prevent burning.
12. Remove the casserole from the oven and allow it to rest for 5–10 minutes before serving. This short rest helps the casserole set so portions hold together when scooped onto plates.
13. Serve warm, garnishing with extra cracked black pepper or a light sprinkle of parmesan if desired.

Make-ahead and storage tips

• To assemble ahead: Prepare the entire casserole through step 9, then cover tightly and refrigerate for up to 24 hours. When ready to bake, remove from the fridge, allow to sit at room temperature for 20 minutes, then bake an extra 5–10 minutes to ensure it’s heated through.
• Leftovers: Store cooled leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual servings for 1–2 minutes.
• Freezing: You can freeze the assembled casserole before baking; wrap tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking, then follow baking instructions, adding additional time as needed.

Quick swaps and variations

• Vegetable add-ins: Stir in sautéed mushrooms, roasted red peppers, or diced zucchini for extra color and texture.
• Herbs and flavor: Add a tablespoon of chopped fresh basil or a teaspoon of lemon zest to brighten the cheese mixture.
• Make it spicier: Increase crushed red pepper flakes to 1 teaspoon or add a pinch of cayenne to the cheese mixture.
• Cheese change-up: For a richer finish, swap half the part-skim mozzarella for a whole-milk variety or add a handful of shredded provolone.

Serving suggestions

Pair this dish with a crisp green salad and a bright vinaigrette to cut through the creaminess. Garlic bread or toasted baguette slices make great vehicles for scooping up any saucy bits. For a lighter spread, serve alongside a simple roasted vegetable medley.

Notes on ingredients

Use the specified measurements exactly for best results: the balance of light cheeses and a single egg white helps bind the casserole while keeping it tender. The artichoke hearts should be drained and halved to prevent excess moisture, and the marinara labeled “no sugar added” keeps the tomato flavor clean and not overly sweet. Adjust salt sparingly since the cheeses and parmesan contribute saltiness.

Frequently asked questions

Can I use fresh artichokes? Yes, if you prefer fresh, trim and cook them until tender, then quarter or halve to match the canned size. Fresh artichokes will add extra preparation time.

What if I don’t have whole wheat penne? Regular durum wheat penne works fine; just maintain the al dente texture so the pasta doesn’t become mushy after baking.

Do I need to squeeze the spinach dry? Wilted spinach should be cooked until most moisture evaporates in the pan. If your spinach releases a lot of liquid, press it gently in a sieve or with paper towels before adding to the pasta to avoid a watery casserole.

Final thoughts

This Artichoke & Spinach Penne Casserole is a reliable, comforting baked pasta that celebrates vegetables and wholesome whole wheat pasta with a creamy, cheesy finish. It’s forgiving, adaptable, and ideal for making ahead when you need a crowd-pleasing dinner with minimal fuss. Enjoy a warm slice straight from the oven with your favorite simple sides.