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.
Yield: 8 servings
4.47 from 15 votes

Baked Ziti with Spinach

Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Course: Dinner
Cuisine: Italian
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.

Ingredients

  • 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 and fresh pepper to taste
  • 8 oz fat-free ricotta
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded part skim mozzarella (8 oz) (I recommend: Polly-O)
  • olive oil cooking spray (I used my Misto)

Instructions

  • 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

Serving: 11/3 scant cups, Calories: 296kcal, Carbohydrates: 44g, Protein: 16g, Fat: 7g, Saturated Fat: 3.5g, Cholesterol: 24mg, Sodium: 524mg, Fiber: 5.5g, Sugar: 5g
Blue Smart Points: 5
Green Smart Points: 9
Purple Smart Points: 4
Points +: 8