Artichoke & Spinach Penne Casserole
Artichoke & Spinach Penne Casserole is a cozy, veggie-forward bake that brings together tender whole wheat penne, bright baby spinach, tender artichoke hearts, and a trio of creamy cheeses for a satisfying weeknight meal. It’s simple enough for a busy evening but special enough to serve to guests. The ingredients are wholesome and pantry-friendly, and the casserole finishes with a golden Parmesan crust that gives every bite a little extra comfort.
Why you’ll love this recipe
This version of Artichoke & Spinach Penne Casserole balances whole grain pasta and lean dairy for a lighter take on a classic baked pasta. The marinara provides a vibrant tomato base, while cottage cheese and ricotta add creaminess without making the dish heavy. Shredded mozzarella melts into gooey pockets, and a sprinkle of Parmesan on top delivers a savory finish. It comes together quickly and keeps well, making it great for leftovers or meal prep.
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
- Mixing bowl
- 9×13-inch or similar baking dish
- Spatula or wooden spoon
Step-by-step instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or coat it with nonstick spray and set aside.
- Bring a large pot of salted water to a boil. Add 4 cups whole wheat penne and cook until al dente according to package directions. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set it aside in the pot.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the 6 cups baby spinach in batches, stirring until just wilted. Transfer the wilted spinach to a plate, and repeat until all the spinach is cooked. If excess liquid accumulates, drain or pat the spinach dry with paper towels so the casserole won’t become watery.
- Return the drained pasta to the pot. Pour in the 24 ounces marinara and stir gently to combine. If the sauce feels too thick, add a few tablespoons of the reserved pasta water to loosen it.
- Add the wilted spinach and 14 1/2 ounces artichoke hearts (drained and halved) to the pot with the pasta and sauce. Stir to distribute the vegetables evenly.
- In a separate mixing bowl, combine 1 cup cottage cheese (fat free), 1 cup ricotta (low fat), 1 egg white, 1 teaspoon dried oregano, 1/2 teaspoon black pepper (freshly ground), and 1/2 teaspoon crushed red pepper flakes. Stir until the mixture is smooth and uniform. Taste and add kosher or sea salt as needed—start with a pinch and increase to your preference.
- Fold the cheese mixture into the pasta, spinach, and artichokes, stirring gently until everything is evenly coated. Then fold in 1 cup shredded mozzarella (part skim), reserving a small handful to sprinkle on top if you like extra meltiness.
- Transfer the combined mixture into the prepared baking dish, spreading it into an even layer. Sprinkle 1/4 cup Parmesan over the top and add the reserved mozzarella if desired.
- Bake uncovered for 20–25 minutes, or until the casserole is heated through and the top is bubbling and lightly golden. If you prefer a browner top, place the casserole under the broiler for 1–2 minutes, watching carefully to avoid burning.
- Remove the casserole from the oven and let it rest for 5–10 minutes before serving. This short rest helps the casserole set so it slices more cleanly.
- Spoon portions onto plates and enjoy warm. Store any leftovers in an airtight container in the refrigerator for up to 4 days; reheat covered in a 350°F (175°C) oven until warmed through.
Tips and variations
- If you prefer a creamier texture, stir an additional 1–2 tablespoons of reserved pasta water into the cheese mixture before combining with the pasta.
- For extra flavor, stir a teaspoon of minced garlic into the olive oil before wilting the spinach.
- Make it spicier by increasing the crushed red pepper flakes to 1 teaspoon, or add a pinch of smoked paprika for warmth.
- To make individual portions, divide the mixture among ramekins and bake for 15–18 minutes.
- Leftover casserole freezes well. Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator and reheat covered in a 350°F oven.
Serving suggestions
Serve this Artichoke & Spinach Penne Casserole with a simple green salad and a squeeze of lemon to brighten the flavors. A crusty whole-grain loaf or garlic bread pairs nicely if you’re serving a crowd. For a lighter accompaniment, try steamed green beans or a cucumber-tomato salad.
Nutritional notes
This casserole combines whole grain penne with low-fat dairy to provide fiber and protein while keeping the meal relatively light. Using a no-sugar-added marinara and fat-free cottage cheese reduces added sugars and saturated fat without sacrificing flavor. The artichokes and spinach add vitamins, minerals, and a pleasant mix of textures.
Make-ahead and storage
You can assemble the casserole up to 24 hours ahead of baking. Cover and refrigerate; when ready to bake, add an extra 5–10 minutes to the baking time if the dish is very cold. Leftovers stay fresh in the refrigerator for up to 4 days. Reheat single servings in the microwave or warm the whole dish in the oven at 350°F until heated through.
This comforting Artichoke & Spinach Penne Casserole is a reliable, family-friendly bake that comes together with pantry staples and delivers reassuring flavor with minimal fuss. Enjoy a generous slice any night of the week.
Artichoke & Spinach Penne Casserole
Ingredients
Equipment
Method
- 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.
- Chop or tear the spinach, heat the olive oil in a large skillet over medium-low, add the spinach and cook just until 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.
- 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.
- Spread half of the penne mixture into a 9 x 13-inch casserole dish, top with half of the cheese mixture, then repeat with the remaining penne and cheese so the cheese layer is on top.
- Sprinkle the Parmesan evenly over the top and add more freshly ground black pepper if desired.
- Bake uncovered until the casserole is hot and bubbly, about 30 minutes; remove from oven and let rest a few minutes before serving.
Notes
- Use no-sugar-added marinara to reduce added sugars.
- Cook pasta just to al dente so it doesn't get mushy when baked.
- Drain canned artichokes well to avoid excess moisture.
- Part-skim cheeses keep the casserole lighter.
