Artichoke and Roasted Red Pepper Pasta

Ingredients

• 1 1/2 cups penne pasta
• 1 (14 ounce) can artichoke hearts in water, drained and diced
• 1/2 cup canned roasted red bell pepper, drained and diced
• 1/3 cup diced onion
• 1/3 cup diced mushrooms
• 5 cloves garlic, mashed
• 2 tablespoons chopped fresh basil
• Salt and ground black pepper to taste
• 1/2 cup chicken stock
• 1/2 cup reduced-fat Alfredo sauce
• 1/2 cup reduced-fat cottage cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

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.