Artichoke and Mushroom Spaghetti Bake

Marinated artichokes are one of my favorite staple vegetables to add to pasta, pizzas, casseroles, sandwiches, and salads; they are so versatile and offer a unique flavor punch to any dish. When I decided to cook a spaghetti bake, I was excited to find an unopened jar of artichokes in my pantry! I also had a package of organic white mushrooms, a can of organic chunk tomatoes, and a container of ricotta cheese that all blended together for a tasty main dish.

Recipe:

3/4 cup fresh sliced white organic mushrooms (could also use baby portobello mushrooms)
1 1/2 cups low fat ricotta cheese
1 can organic diced tomatoes in juice
1/2 package whole wheat spaghetti
1 jar marinated artichokes
1/4-1/2 cup fresh parmesan cheese blend
1/4 cup white onion
1 tsp minced garlic
1 1/2 tsp basil
1 1/2 tbsp oregano
red pepper flakes to taste
salt and pepper to taste

1. Preheat oven to 350 degrees and grease 9 x 13 in baking dish
2. Cook spaghetti until al dente
3. While spaghetti is cooking, spray non stick pan or add 1 tbsp olive oil with minced garlic and onion and cook until fragrant. Add mushrooms and cook until soft. Set aside.
4. Combine ricotta cheese, spices, tomatoes, artichokes,  cooked and drained spaghetti, and mushroom mixture in large bowl and mix until evenly combined.
5. Pour into baking dish and top with fresh parmesan cheese blend
6. Cover with foil and bake 20-30 minutes until bubbly.