A perfect week night meal the whole family will enjoy. Baked ziti is a favorite in a lot of homes, just because your making a healthier lifestyle for yourself doesn’t mean you can’t still enjoy the “Good Stuff”. Sneaking spinach into it is a great way to get your picky kids to eat more leafy greens without any complaints. Perfect with a garden salad on the side. This makes enough for eight, so if you have a small family, you’ll probably have leftovers for lunch or dinner the next day.
- 1 lb high fiber ziti such as Ronzoni Smart Taste
- 28 oz crushed tomatoes
- 1 tsp olive oil
- 3 cloves garlic, minced
- 10 oz frozen spinach, thawed
- 1 tsp oregano
- 2 tbsp chopped fresh basil
- salt and fresh pepper to taste
- 8 oz fat-free ricotta
- 1/4 cup Parmesan
- 2 cups (8 oz) part skim mozzarella
- Spray olive oil
Preheat oven to 375°.Spray a 9×13-inch baking pan with oil spray.
In a large pot of salted water, cook pasta according to instructions until al dente. Drain and return to pot.
Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper.
Add sauce to the pasta and combine the ziti. Add half of the mozzarella, all of the Parmesan cheese and ricotta. Mix well then transfer to the baking pan and spread evenly.
Top with the remaining mozzarella.
Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.
This can be made up to a day in advance and stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before cooking
Servings: 8 • Serving Size: 1/8th
Calories: 331.9 • Fat: 7.1 g • Protein: 17.5 g • Carb: 54.7 g • Fiber: 7.8 g