| This recipe is liked by 4 person(s). |
Ziti Bake
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 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 |
| Directions: 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 and enjoy! MAKES 4 SERVINGS Serving Size: 1/4th of recipe Calories: 286 | |
| Fat, 7g | |
Sodium: 455mg
Carbs: 41g
Fiber: 5g
Sugars: 7g
Protein: 16.5g
POINTS® value 6*
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