Skinny Artichoke & Spinach Penne Casserole

skinnyms.com

xtinabfit

4 cups cooked whole wheat penne (cook to al dente)

6 cups (loosely packed) baby spinach

1 tablespoon olive oil

1 (24 ounce) jar marinara, no sugar added

1 (14.5 ounce) can artichoke hearts, drained and cut in half

1 cup fat-free cottage cheese

1 cup part-skim, shredded mozzarella

1 cup ricotta, low-fat

1 egg white

1 teaspoon dried oregano

½ teaspoon freshly ground black pepper

½ teaspoon crushed red pepper flakes

Kosher or sea salt to taste

¼ cup parmesan

Directions at skinnyms.com

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