Baked Spinach Artichoke Protein Pasta

Baked Spinach Artichoke Protein Pasta

Meal Prep is easiest when you can make a large batch of one thing that can last through the beginning of a crazy week. One of my favorite foods to prep in advance is pasta – it’s always great warmed up and holds up well in the fridge or the freezer. This recipe was originally presented at a Culinary Workshop class I recently helped to lead, and I adapted it, pumped up the protein with legume-based pasta and Greek yogurt and used my Skinny Spinach Artichoke Dip as a base to make it my own. The result was creamy, spinach artichoke deliciousness – and a ton of leftovers – perfect for a busy week ahead!

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Ingredients (Serves 8):

8 oz legume-based pasta, dry (I used Banza pasta- a chickpea pasta with added pea protein!)

1 medium onion, chopped

1 large garlic clove, minced

1 Tbsp olive oil

1 1/2 C plain, 2% Greek yogurt

2 Tbsp all purpose flour

1/2 C parmesan cheese, grated

3/4 C part-skim mozzarella, shredded

2 Tbsp smoked paprika

2 tsp garlic powder

1 can (about 15 oz) artichoke hearts, drained well (if salted, rinse and drain to remove excess sodium)

3 Cups frozen, chopped spinach, thawed

1/4 C low sodium vegetable broth

1/2 tsp ground black pepper

Nonstick oil cooking spray

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Now just stir in pasta!

Directions:

  1. Bring a large pot of water to boil (add a dash of salt if desired).
  2. Preheat oven to 350 degrees Fahrenheit.
  3. While water is boiling, squeeze out any excess water from the spinach and artichokes (they must be dry before adding to recipe). Set aside.
  4. Heat oil in medium-sized skillet over medium heat. Add onion, stir and sauté for about 4-5 minutes. Add minced garlic, stir, and sauté for another 2-3 minutes. Remove from heat and set aside.
  5. Add pasta to boiled water and cook according to directions on package, stirring occasionally. Watch the pasta closely, as many legume-based pastas can get mushy quickly! Be careful not to overcook.
  6. In a large mixing bowl, combine yogurt, flour, spices (paprika, garlic powder, ground black pepper), parmesan cheese and about 1/4 of the mozzarella cheese. Add spinach, artichokes, onion/garlic mixture and vegetable broth and stir until ingredients are well combined.
  7. Once pasta is cooked, drain in a colander and add to mixing bowl. Stir all ingredients until pasta is coated well with yogurt mixture.
  8. Spray a casserole dish (9 x 13 inches) with nonstick cooking spray, add pasta and yogurt mixture to dish and spread evenly with a spoon or spatula. Bake in the oven for 25 minutes. After 25 minutes, remove from oven, add the remaining mozzarella cheese on top of the pasta and bake for another 5-10 minutes, until cheese is melted. Serve and enjoy!

The Goods: What’s Inside?

Nutritional Analysis Per Serving: Calories 262 calories, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrates 29 g, Fiber 7 g, Protein 19 g, Sodium 318 mg, Calcium 274 mg

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Ready to bake in the oven!

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