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Tomato Artichoke Pasta Bake


  • Author: Jordan Cord
  • Total Time: 25 minutes
  • Yield: 4

Description

Smothered in a slightly spiced tomato sauce and melty mozzarella cheese, this easy pasta dish comes together in one pan.


Ingredients

Scale
  • 3 cups penne pasta, preferably gluten free
  • 1 cup mozzarella cheese, shredded
  • 1 15 oz can of crushed tomatoes, drained
  • 3 cups water
  • 1/2 cup coconut milk, canned
  • 1/2 cup artichoke hearts
  • 5 cloves garlic, minced
  • 1 1/2 Tablespoon olive oil
  • 1 Tablespoon fresh basil, chopped
  • 1 Tablespoon nutritional yeast (what's nutritional yeast? i'll explain! click here.)
  • 1/2 Tablespoon red chili flakes (if you don't like spice, omit the chili flakes)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat oven to 400º.
  2. In a large iron skillet (12 inches) heat oil to medium-high. Add garlic and red pepper flakes and sauté for 1-2 minutes. Add tomatoes, water, salt, and pepper. Bring to a boil.
  3. Once boiling, add pasta and stir. Cover and cook for 8-10 minutes stirring occasionally.
  4. When the pasta is tender, stir in nutritional yeast, mozzarella, basil, artichoke hearts, and coconut milk. Stir until cheese is melted.
  5. Top with more mozzarella and place in oven to bake for 8-10 more minutes until the cheese is melted. Add fresh basil before serving.
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Main

Nutrition

  • Calories: 333
  • Sugar: 2 g
  • Sodium: 616 mg
  • Fat: 13 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 5 g
  • Protein: 11 g