Low-Fat Ziti Bake

Time :45

Yield :8 servings

Recipe Background

We all have those days when we're just in the mood for a hearty plate of pasta. Low-Fat Ziti Bake delivers all the flavor and cheesy goodness of your favorite pasta dishes, but there's a sneaky ingredient in there — spinach! The added veggie packs some healthy nutrition into your favorite comfort Italian dish. With each bite of tender pasta, juicy crushed tomatoes, creamy ricotta, and melted mozzarella, you won't be able to believe that Low-Fat Ziti Bake is actually good for you! Buon appetito!

Ingredients

12 ounces wheat or gluten-free ziti uncooked
1 teaspoon olive oil
3 cloves garlic minced
1 (10-ounce) package frozen spinach thawed
kosher salt to taste
ground black pepper to taste
28 ounces crushed tomatoes
2 tablespoons fresh basil chopped
1 teaspoon dried oregano
2 cups part-skim mozzarella shredded and divided
1/4 cup parmesan cheese grated
8 ounces fat-free ricotta

Directions

Preheat the oven to 375 degrees F.
Coat a 9x13-inch baking dish with nonstick spray.
In a large pot of salted water, cook the pasta to al dente according to the package instructions. Drain and return the pasta to the pot.
While the pasta is cooking, in a medium saucepan, add the olive oil and sauté the garlic until fragrant, about 1 minute.
Add the spinach, the salt, the pepper, and the crushed tomatoes to the garlic.
Season the tomato mixture with the basil, the oregano, the salt, and the pepper and cook for 5 minutes.
Add the tomato sauce to the cooked pasta and toss to combine.
Add 1/2 of the mozzarella, the parmesan, and the ricotta to the pasta and mix well.
Evenly spread the pasta mixture into the prepared baking dish and top with the remaining mozzarella.
Cover the pasta mixture with foil.
Bake until the mozzarella is melted and the edges are lightly browned, about 30 minutes.
Let the casserole rest for 5 minutes.
Serve.