INGREDIENTS
1 14.5 ounce can
Artichoke hearts
6 cups
Baby spinach, loosely packed
1 tsp
Oregano, dried
1
Egg white
1
jar Marinara
4 cups
Penne, cooked whole wheat
1/2 tsp
Black pepper, freshly ground
1
Kosher or sea salt
1/2 tsp
Red pepper flakes
1 tbsp
Olive oil
1 cup
Cottage cheese, fat-free
1 cup
Mozzarella, part-skim
1/4 cup
Parmesan
1 cup
Ricotta, low-fat