Hungry Girl’s Fully Loaded Baked Ziti

Photo by Jo A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    oz (about 1 1/2 cups) uncooked reduced-calorie, high-fiber penne pasta

  • 1

    cup chopped onion

  • 1 1/2

    cups ground-beef-style soy crumbles

  • 1

    tbsp chopped garlic

  • 4

    cups spinach leaves

  • 3/4

    cup light or low-fat ricotta cheese

  • 2

    tbsp chopped fresh basil

  • 1 1/2

    cups canned crushed tomatoes

  • 1/2

    cup plus 2 tbsp shredded part-skim mozzarella cheese

  • 2

    tbsp reduced-fat Parmesan-style grated topping

Directions

Preheat oven to 375°F. Spray an 8-in by 8-in baking pan with nonstick spray. In a large pot, cook pasta al dente according to package directions. Drain and transfer to a large bowl. Meanwhile, bring an extra-large skillet sprayed with nonstick spray to medium heat. Cook and stir onion until slightly softened, about 3 minutes. Add soy crumbles and garlic, and raise temperature to medium high. Cook and stir until soy crumbles have thawed, about 3 more minutes. Add spinach and cook and stir until it has wilted and excess moisture has evaporated, about 3 minutes. Remove from heat, pat dry, and stir in the ricotta cheese and basil. Transfer contents of the skillet to the bowl of cooked pasta. Add tomatoes and 1/2 cup mozzarella cheese, and toss to mix. Evenly place pasta mixture in the baking pan. Sprinkle with Parm-style topping and remaining 2 tbsp. mozzarella cheese. Bake until entire dish is hot and cheese on top has melted, about 15 minutes. Eat up!

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: