Pasta Bake with Spinach, Artichokes and Tomatoes | Meijer Specialty Pharmacy

Ingredients

• 8 oz. Short Whole Grain Pasta (penne, rotini, farfalle, cavatappi)
• 1 ¼ Cups Skim Milk
• ½ Tsp Dried Oregano
• 2 Large Eggs
• ½ Tsp Dried Basil
• 3 Cloves Garlic, minced
• ¼ Tsp Crushed Red Pepper Flake
• Salt and Pepper, to taste
• 1 ½ Cups Monterey Jack Cheese, shredded
• 1 (14 oz.) Can Quartered Artichoke Hearts, drained
• 1 (10 oz.) Package Frozen Chopped Spinach, thawed and well drained
• ⅓ Cup Sun-Dried Tomatoes in Olive Oil, chopped