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Jordan Cord

Tomato Artichoke Pasta Bake

5 from 1 vote
Smothered in a slightly spiced tomato sauce and melty mozzarella cheese, this easy pasta dish comes together in one pan.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 333
Ingredients Method

Ingredients
  

  • 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

Method
 

  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.