February 2, 2011

Spinach Ziti

I've tried a dozen new recipes the past few weeks. Some were keepers, others went directly into the trash, and a few fell somewhere in between. Today, I'll share one of our favorites, Spinach Ziti, adapted from this recipe.

Low Fat Baked Ziti with Spinach 4 servings

1/2 lb high fiber ziti Ronzoni Smart Taste
Prego to taste, preferred consistency
5 oz frozen spinach, thawed and drained
1 tsp oregano
salt and fresh pepper to taste
4 oz skim ricotta
1 1/2 cups part skim mozzarella
Preheat oven to 375°. Spray a 8x8-inch baking pan with oil spray.

In a large pot of salted water, cook pasta according to instructions until al dente. Drain and return to pot.

Add chopped spinach and Prego. Season with oregano, salt and pepper. Combine the ziti. Add half of the mozzarella 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.

Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.


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