Baked Ziti
By AJandColleen
Serving Size: 1/4th of recipe
Calories: 286
Fat: 7g
Sodium: 455mg
Carbs: 41g
Fiber: 5g
Sugars: 7g
Protein: 16.5g
Ingredients
- 5 oz. (about 1 1/2 cups) uncooked whole-wheat or high-fiber ziti or penne pasta
- 1 cup thinly sliced onion
- 2 cups chopped brown mushrooms
- 1 tbsp. chopped garlic
- 2 cups fresh spinach
- 3/4 cup low-fat/light 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, divided
- 2 tbsp. reduced-fat Parmesan-style grated topping
Details
Servings 4
Preparation
Step 1
Preheat oven to 375 degrees.
Prepare pasta al dente according to package directions. Drain well, place in a large bowl, and set aside.
Meanwhile, bring an extra-large skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until slightly softened, about 3 minutes. Add mushrooms and garlic, and raise temperature to medium high. Continue to cook, stirring often, until mushrooms are soft, about 3 minutes.
Add spinach to the skillet and, stirring often, cook until spinach has wilted and excess moisture has evaporated, about 8 minutes. Remove from heat, and stir in ricotta cheese and basil.
Transfer contents of the skillet to the bowl with the cooked pasta. Add tomatoes and 1/2 cup mozzarella cheese. Toss gently to mix.
Spray an 8" X 8" baking pan with nonstick spray, and carefully fill with contents of the bowl. Evenly top with Parm-style topping and remaining 2 tbsp. mozzarella cheese.
Bake in the oven until entire dish is hot and cheese on top has melted, about 15 minutes. Allow to cool slightly, and then serve.
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