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Nb persons: 8
Yield: 1 1/3 cup
Preparation time:
Total time: 45 minutes

8 Smart Points 296 calories Baked ziti is a favorite comfort dish in my home! Adding spinach is a quick and easy way to get more leafy greens into your family's diet without complaints.
    12 oz  uncooked ziti, (wheat or gluten-free)
    28 oz  crushed tomatoes, (I recommend: Tuttorosso)
    1 tsp  olive oil
    3 cloves  garlic, minced
    10 oz package  frozen spinach, thawed
    1 tsp  oregano
    2 tbsp  chopped fresh basil
      kosher salt
      fresh pepper to taste
    8 oz  fat-free ricotta
    1/4 cup  grated Parmesan cheese
    2 cups (8 oz)  shredded part skim mozzarella, (I recommend: Polly-O)

olive oil cooking spray (I used my Misto)

Preheat oven to 375°F. Spray a 9x13-inch baking pan with oil spray.
In a large pot of salted water, cook pasta according to instructions until al dente (I like to under-cook it 3 or 4 minutes as it will cook more in the oven). Drain and return to pot.
Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt, pepper and crushed tomatoes. Season with basil, oregano, salt and pepper and cook 5 minutes.
Add sauce to the pasta and combine. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan.
Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella and cover with foil.
Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned. Let it cool 5 minutes before serving.
NUTRITION INFORMATION Yield: 8 servings, Serving Size: scant 1 1/3 cups
Amount Per Serving: Smart Points: 8 Points +: 8 Calories: 296 Total Fat: 7g Saturated Fat: g Cholesterol: mg Sodium: 524mg Carbohydrates: 44g Fiber: 5.5g Sugar: 5g Protein: 16g

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