Wednesday, August 8, 2012

Low Fat Baked Ziti and Spinach

I'm a pretty big fan of pasta. I love it. I would probably eat it every single day if my butt and thighs could get away with it. I do make the necessary modifications to make pasta as healthy as I can, and that's why I love this recipe! It's from one of my favorite online cookbooks, Skinnytaste, and you couldn't tell by eating this pasta dish...that it's healthy (when eaten in correct proportions). Plus, it's super easy to make. That's always a plus in my book. Try this one out!

Low Fat Baked Ziti & Spinach

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Servings: 8 • Serving Size: 1/8th • Points: 6 pts • Points+: 9 pts Calories: 331.9 • Fat: 7.1 g • Protein: 17.5 g • Carb: 54.7 g • Fiber: 7.8 g

- 1 lb high fiber ziti such as Ronzoni Smart Taste
- 28 oz crushed tomatoes (I used 1/2 of a 14 oz can b/c I'm not big on tomatoes)
- 1 tsp olive oil
- 3 cloves garlic,minced
- 10 oz frozen spinach, thawed (I used Cascadian Farm)
- 1 tsp oregano
- 2 tbsp chopped fresh basil
- salt and fresh pepper to taste
- 8 oz fat-free ricotta
- 1/4 cup Parmesan
- 2 cups (8 oz) part skim mozzarella
- Spray olive oil

- Preheat oven to 375°.Spray a 9x13-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.
- Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper.
- Add sauce to the pasta and combine the ziti. 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.
- Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.

This can be made up to a day in advance and stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before cooking.

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