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Whole grain pasta is an excellent source of fiber. Fiber is particularly beneficial for those with RA because it can help reduce the risk of heart disease.
Spinach is a nutrient powerhouse. It’s packed with antioxidants to help reduce inflammation associated with rheumatoid arthritis.
Tomatoes are rich in antioxidants, particularly lycopene. Lycopene has been shown to reduce the risk of heart disease, a condition common in those with RA.
Preheat Oven & Spray Pan Preheat oven to 350°F. Spray a 13x9-inch baking pan with non-stick cooking spray.
Cook Pasta In a large saucepan, cook pasta according to package directions; drain and set aside.
Mix All Ingredients In a large bowl, whisk together the milk, eggs, garlic, oregano, basil and red pepper flakes. Stir in cheese, artichokes, spinach, sun-dried tomatoes and cooked pasta. Season with salt and pepper.
Bake Dish & Serve Add pasta mixture to the prepared baking dish. Place in oven and bake until cooked through and golden brown, 20-23 minutes. Serve hot and enjoy.
Use a gluten-free pasta.
Substitute milk for an unsweetened non-dairy milk alternative (coconut, almond, etc.). Use a dairy-free cheese alternative.
Use a commercial egg replacement.
Use a small mesh strainer to lift pasta out of hot water into a bowl rather than trying to pour the whole pan into a colander.
Use an electric can opener to open cans.
Use a mini-food processor to chop sun-dried tomatoes.
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