Imagine a pasta dish that's not just mouthwateringly delicious, but also sneakily nutritious – welcome to the world of Skinny Artichoke Spinach Baked Pasta! This incredible recipe is about to become your new obsession, combining the creamy comfort of traditional baked pasta with a lighter, healthier twist that will make your taste buds dance and your body thank you. Whether you're a health-conscious foodie or simply someone who loves incredible flavor without the extra calories, this dish is your ultimate dinner solution!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 12 oz whole wheat pasta
- 1 can artichoke hearts, drained and chopped
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your pasta bakes evenly and comes out perfectly cooked.
- Bring a large pot of salted water to a boil. Once boiling, add the whole wheat pasta and cook according to package instructions until al dente. This usually takes about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the artichoke and spinach mixture. In a large mixing bowl, combine the drained and chopped artichoke hearts and the chopped fresh spinach. Mix well to ensure the spinach is evenly distributed.
- In the same mixing bowl, add the ricotta cheese, half of the shredded mozzarella cheese, and the grated Parmesan cheese. Season the mixture with salt and pepper to taste. Stir until all ingredients are well combined and form a creamy filling.
- Once the pasta is cooked, drain it in a colander and return it to the pot. Add the artichoke and spinach mixture to the pasta and stir gently to combine, ensuring that the pasta is evenly coated with the cheese mixture.
- Transfer the pasta mixture into a greased 9x13 inch baking dish, spreading it out evenly. Top with the remaining shredded mozzarella cheese, sprinkling it generously over the entire surface.
- Cover the baking dish with aluminum foil to prevent the cheese from burning. Place it in the preheated oven and bake for 20 minutes.
- After 20 minutes, remove the aluminum foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once baked, remove the dish from the oven and let it cool for about 5 minutes before serving. This will allow the cheese to set slightly and make it easier to serve.
- Serve the Skinny Artichoke Spinach Baked Pasta warm, garnished with additional grated Parmesan cheese or fresh herbs if desired. Enjoy your delicious and healthy Italian meal!
Tips
- For maximum flavor, use freshly grated Parmesan cheese instead of pre-packaged varieties. The difference in taste is remarkable!
- Don't overcook your pasta – aim for al dente, as it will continue cooking slightly in the oven. This prevents mushy pasta and maintains a perfect texture.
- If you want to add extra protein, consider mixing in some cooked chicken or white beans into the cheese mixture.
- Use high-quality, fresh artichoke hearts for the best flavor. Drain them thoroughly to prevent excess moisture in your dish.
- For a crispy top, switch your oven to broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.
- This dish can be prepared ahead of time and refrigerated before baking – perfect for meal prep or entertaining!
- Experiment with different herbs like fresh basil or thyme to customize the flavor profile to your liking.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 18g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 30mg
