Healthy Spinach and Artichoke Pasta Bake
A creamy, cheesy, protein-packed dinner that turns your favorite dip into a healthy, satisfying main course ready in under 30 minutes.
Ingredients
- 10 oz. Penne pasta Protein Plus variety preferred
- 4 oz. Reduced-fat cream cheese Must be softened to room temperature
- 1/2 cup Plain Greek yogurt Use plain, unsweetened yogurt
- 1/2 cup Light mayo Adds a silky texture to the sauce
- 1 tsp Italian seasoning Use a high-quality dried blend
- 1 tsp Garlic powder Ensure your spices are fresh
- 1 tsp Onion powder Complements the garlic perfectly
- 1 tsp Black pepper Freshly cracked is always best
- 4 oz. Fresh baby spinach Remove any tough, thick stems
- 4 cups Cooked shredded chicken Rotisserie chicken works wonderfully here
- 1 can (14 oz.) Quartered artichoke hearts Drain these very well before using
- 1.5 cups Shredded mozzarella cheese Divided for the sauce and the topping
- 1/4 cup Grated parmesan cheese Plus a little extra for garnishing
Instructions
- Preheat Your Oven and Prep Your Dish: Position a rack in the center of your oven and set it to 400 degrees Fahrenheit. Coat a standard 9x13-inch casserole dish with non-stick cooking spray.
- Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Drop in the penne and boil for about 10 minutes until al dente (firm bite). Drain and rinse under cool water to stop the cooking process.
- Make the Creamy Sauce: In a large mixing bowl, use a hand mixer to blend the softened cream cheese, Greek yogurt, light mayo, Italian seasoning, garlic powder, onion powder, and black pepper until completely smooth and lump-free.
- Combine Everything: Add the creamy sauce to your cooled pasta. Pile in the fresh baby spinach, shredded cooked chicken, drained artichoke hearts, grated parmesan cheese, and 1/2 cup of the shredded mozzarella. Stir until well combined and every piece of pasta is coated.
- Assemble and Bake: Spread the mixture evenly into your prepared casserole dish. Sprinkle the remaining 1 cup of shredded mozzarella across the top. Bake uncovered for 8 to 10 minutes until bubbling around the edges. Switch the oven to broil for an additional 2 to 3 minutes until golden brown. Watch closely!
- Finish and Serve: Pull the bubbling dish out of the oven. Sprinkle a little extra grated parmesan and fresh black pepper on top. Serve hot!
Notes
Chef's Pro Tips:
1. Drain Those Artichoke Hearts Well: Canned artichokes hold liquid. Drain in a colander and pat dry with paper towels so your sauce doesn't water down.
2. Do Not Overcook the Pasta: Always aim for a firm, al dente bite before mixing your casserole, as it will continue to cook in the oven.
3. Soften the Cream Cheese All the Way: Pull cream cheese out of the refrigerator an hour before cooking. Softened cream cheese guarantees a silky, lump-free sauce.
1. Drain Those Artichoke Hearts Well: Canned artichokes hold liquid. Drain in a colander and pat dry with paper towels so your sauce doesn't water down.
2. Do Not Overcook the Pasta: Always aim for a firm, al dente bite before mixing your casserole, as it will continue to cook in the oven.
3. Soften the Cream Cheese All the Way: Pull cream cheese out of the refrigerator an hour before cooking. Softened cream cheese guarantees a silky, lump-free sauce.