Penne is an a wonderful tasting pasta choice and it bite-sized to make eating more enjoyable with having to cut or twirl the macaroni during dinner time. This meal is complete with everything you want for a wholesome, healthy and comforting meal that doesn’t take long to prepare for your family. The dish is packed with low and fat-free ingredients and lots of vegetables so you know you will be feeding your family a delicious and nutritious meal.
- 1 pound of whole wheat penne, al dente
- 6 cups of baby spinach
- 1 tablespoon of olive oil
- 3-4 cups of marinara sauce
- 1 (14 ounce) can of artichoke hearts, drained and chopped
- 1 cup of fat-free cottage cheese
- 1 ½ cups of part-skim shredded mozzarella cheese
- 1 cup of low-fat or part-skim ricotta cheese
- 1 egg white
- 1 teaspoon of oregano
- ½ teaspoon of pepper
- ¼ teaspoon of red pepper
- ¼ cup of Parmesan cheese
- ½ teaspoon of salt
- Preheat oven to 375’.
- Cook the penne according to the box instructions and remove from water when al dente, drain and set aside in a large mixing bowl.
- In a large frying pan heat the olive oil over a medium-low heat and add the chopped spinach and sauté until it becomes wilted.
- Add the sauce, spinach, artichokes into the bowl containing the pasta and toss until everything is coated well.
- In another bowl combine the ricotta, cottage cheese and mozzarella cheeses, spices and egg white together and mix well.
- Place half the pasta mixture in a baking pan and cover with half the cheese mixture. Repeat the same to add a second layer making sure there is a cheese layer on the top.
- Sprinkle the Parmesan cheese over the top and bake in the oven for 30-40 minutes until bubbly and the cheese has a slight golden coloring to the top.
- Remove from oven and serve while hot.
- Chopped Portobello mushrooms are also wonderful to add to the mix.
© 2014 Beverly Mucha / All Rights Reserved
Never miss another recipe, cooking tip or news story again! Subscribe to Beverly Mucha @ Jackson Cooking Examiner and receive a free notification every time something new is published.
More reading topics from this author: