Baked Artichoke Pasta


Sometimes it’s fun to have some time between when I prepare these recipes, and when I post them. Sometimes it can be dangerous, i.e. it makes me VERY, VERY hungry!!!

This pasta was warm and filling. As always, The Scramble* sails in with a healthy option even in the pasta realm. One of the reasons I love subscribing to The Scramble is that every meal has Nutrition Facts already calculated and posted on the recipe. I also love that Aviva offers a host of healthy options and alternatives in every meal for me to choose.

For example, this meal boasts 13g of Protein, but only 1g, that’s right 1g of Sugar. WIN! You can also choose to substitute whole grain or whole wheat pasta if you want to up the healthy quotient for your meal. The Scramble also recommends using low-fat or non-fat options if you choose.

So again, you can use reduced-fat mayonnaise like the recipe calls for, or also sub in low-fat ricotta cheese (I used the mayo because I had it on hand). For this and so many more reasons, we LOVE The Scramble.

You can subscribe HERE. Have a beautiful Wednesday, and a delicious family dinner!

XX, Megan



8 oz. penne noodles (use wheat, whole grain/gluten-free if needed)
14 oz. artichoke hearts, drained
6 oz. marinated artichokes, with their liquid
2 tsp. chopped or minced garlic, (about 4 cloves)
1 cup shredded Parmesan cheese
1/2 cup reduced-fat mayonnaise, or use ricotta cheese
1/4 cup pine nuts
2 Tbsp. bread crumbs or panko (use wheat/gluten-free if needed)


Cook the noodles according to the package directions until they are al dente and drain them.

Preheat the oven to 400 degrees and spray a large (2-quart) casserole dish with nonstick cooking spray.

In a food processor or blender, coarsely blend the artichoke hearts, marinated artichokes with their liquid, garlic, cheese (reserving 1 Tbsp.), mayonnaise and pine nuts.


In a large bowl, mix the pasta with the artichoke mixture. Transfer it to the casserole dish and smooth the top.


In a small bowl, mix together the reserved Parmesan cheese and the bread crumbs. Sprinkle this topping on the casserole.

Bake the casserole, uncovered, for 30 minutes until the top is browned. (While the casserole is baking, prepare the salad, if you are serving it.) Serve it hot, or refrigerate it for up to 3 days, or freeze it for up to 3 months.


*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30-7:00 p.m. most nights.

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