Baked Mediterranean Pasta

Urgent care. Again. Strep throat. Again. My little guy followed by me...This has meant several sleepless nights of comforting my "baby" and then a day off work to sit on the couch for 7 hours with the chills. (I can attest that daytime television is awful...) Strep throat normally does not wipe me out, but  this one did. Not sure why, but it so reminds me of why health is everything! I had to cancel two work meetings and a six course dinner I had planned with a friend, as well as a fun breakfast with another girlfriend. It takes a lot to put my social life on hold! Anyway, I needed to make a quick, and comforting meal and since I have not been to the grocery store in a while, I had to be creative. I came up with this Baked Mediterranean Pasta. Yum. Even though my throat hurt to swallow, I couldn't stop myself from eating a second helping. I hope you like it too-and stay healthy!

Here's What You Need: (About 4 Servings)
1.5 cups of uncooked whole wheat penne
6oz All natural Marinara*
5-6 artichoke hearts, broken into pieces
2 TBS of flavored feta
2 big handfuls of baby spinach, chopped*
3 TBS of low-fat Five Italian Cheese
1 TBS of grated parmesan
Black pepper

Here's What You Do:
Make the pasta according to the package directions (al dente). Warm the marinara over medium and then stir in the feta and artichokes. Add in the spinach for only 1-2 minutes. Toss in the cooked penne and pour into a 8x8 baking dish coated in non-stick spray. Top with Italian cheeses and then parmesan. Sprinkle with black pepper and bake for 15 minutes. Turn on broil (No need to wait for it to warm up all the way) Broil for 2 minutes turning once. Serve immediately so the cheese stays warm and gooey!
*Wolfgang Puck's Tomato Basil is fabulous!
**If you don't have fresh spinach, feel free to sub in de-thawed frozen.

Kid Tip:
Kids typically love pasta and penne is perfect for little fingers. If you need to, cut the artichokes into small pieces and pass extra parmesan for the kids.

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