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Homemade Artichoke & Spinach Penne Casserole photo
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Artichoke & Spinach Penne Casserole

A comforting, cheesy penne casserole with spinach and artichokes baked until bubbly.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 8 servings

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 (can) 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, for topping

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 just al dente; drain and set aside.
  • Chop or tear the spinach into small pieces. Heat the olive oil in a large skillet over medium-low heat, add the spinach and cook until wilted, about 3–4 minutes; remove from heat.
  • In a large bowl, combine the cooked penne, marinara sauce, wilted spinach, and drained artichoke hearts; toss gently to combine.
  • In another bowl, mix the cottage cheese, shredded mozzarella, ricotta, egg white, dried oregano, black pepper, crushed red pepper flakes, and salt until evenly combined.
  • Spoon half of the penne mixture into a 9 x 13-inch casserole dish, spread half of the cheese mixture over it, then repeat with the remaining penne and cheese mixture so the cheese is the top layer.
  • Sprinkle the grated Parmesan evenly over the top and add additional freshly ground black pepper if desired.
  • Bake in the preheated oven until hot and bubbly and the top is lightly golden, about 30 minutes; remove and let rest a few minutes before serving.

Equipment

  • Large Pot
  • Large Skillet
  • Large mixing bowls
  • 9 x 13-inch casserole dish
  • Measuring Cups and Spoons
  • Spatula or spoon
  • Colander

Notes

  • Cook pasta to al dente to prevent a mushy casserole.
  • Drain artichokes well to avoid excess moisture.
  • Use part-skim cheeses to reduce fat while keeping creaminess.
  • Adjust red pepper flakes to taste for spice level.