14 1/2ouncesartichoke heartscan - drained and cut in half
1cupcottage cheesefat free
1cupshredded mozzarellapart skim
1cupricottalow fat
1egg white
1teaspoondried oregano
1/2teaspoonblack pepperfreshly ground
1/2teaspooncrushed red pepper flakes
kosher or sea saltto taste
1/4cupparmesan
Instructions
Preheat oven to 375 degrees.
Chop or tear spinach leaves into small pieces. Add olive oil to a large skillet, heat to medium-low, add spinach and cook just until wilted, about 3-4 minutes.
In a large mixing bowl, combine cooked penne, marinara, wilted spinach and artichokes, toss to combine.
In another large mixing bowl, combine cheeses, egg white, oregano, black pepper, red pepper flakes and salt.
In a 9" x 13" casserole dish, add 1/2 of penne mixture, top with 1/2 of cheese mixture and continue layering until all ingredients have been used. The cheese mixture should go on last. Sprinkle parmesan over pasta and additional freshly ground black pepper if desired. Bake until hot and bubbly, about 30 minutes.