Quick, healthy, and tasty meal. Use whatever pasta you like.

Gallery

Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Bring a large pot of lightly salted water to a boil. Cook penne pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.

  • Place artichoke hearts, roasted red pepper, onion, mushrooms, garlic, and basil into a food processor and pulse several times to chop finely.

  • Heat a large skillet over medium heat. Cook and stir vegetables from food processor in the hot skillet until tender, 15 to 20 minutes. Season the mixture with salt and black pepper.

  • Pour chicken stock into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Reduce heat to low. Stir Alfredo sauce into the artichoke mixture.

  • Spread cottage cheese into bottom of a casserole dish; pour Alfredo sauce mixture over the cottage cheese. Add penne pasta and stir. Cover casserole dish with aluminum foil.

  • Bake in preheated oven until bubbly, 20 to 30 minutes.

Nutrition Facts

462 calories; protein 20.9g 42% DV; carbohydrates 78g 25% DV; fat 8.1g 13% DV; cholesterol 20.2mg 7% DV; sodium 904.2mg 36% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/04/2019
Delicious and super easy to make. I use this recipe all the time. Read More

Most helpful critical review

Rating: 2 stars
07/14/2014
I thought this recipe was ok but I probably wouldn't make again. Read More
9 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/24/2013
We really enjoyed this! I did use my own roasted peppers rather than the jar/canned version. I also skipped the cottage cheese (as I knew my Italian hubby would not approve). I was in a hurry to get dinner on the table tonight so after draining the pasta I just tossed it right with the alfredo/veggie mixture and skipped the baking. I served it with some crusty bread sliced tomatoes and fresh basil! Yum! My whole family enjoyed it! Read More
Rating: 2 stars
07/14/2014
I thought this recipe was ok but I probably wouldn't make again. Read More
Rating: 4 stars
02/29/2016
This was a big hit I excluded the mushrooms because my son doesn't like mushrooms but it was delicious topped off with Parmesan cheese Read More
Advertisement
Rating: 4 stars
02/24/2017
Very good added some chicken Read More
Rating: 5 stars
04/03/2019
i added sun dried tomatoes and a little oregano instead of cottage cheese i used ricotta Read More
Rating: 5 stars
07/04/2019
Delicious and super easy to make. I use this recipe all the time. Read More
Advertisement
Rating: 5 stars
02/21/2019
i put sun dried tomatoes and did ricotta and cottage cheese Read More
Rating: 5 stars
06/20/2015
Was looking for a recipe with pasta artichoke and roasted peppers. Like another reviewer I skipped the cottage cheese and baking. I used diced tomatoes instead of the alfredo since I'm lactose intolerant. Came out great! Read More
Rating: 4 stars
07/10/2014
The vegetable ingredients are supposed to be put into a food processor and pureed to then cook in a pan. After adding the broth sauce and cottage cheese to the cooked vegetable puree you have a creamy but low calorie sauce! You then mix in your pasta and you can bake in a casserole with a little cheese or crumb topping or just simmer in the pan for 10 minutes Read More