Low Fat Baked Ziti with Spinach1 lb high fiber ziti such as Ronzoni Smart Taste28 oz crushed tomatoes (I prefer Tuttorosso) 1 tsp olive oil 3 cloves garlic,minced 10 oz frozen spinach, thawed 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 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. To Freeze: Freeze in freezer safe container. To Reheat: . Let sit at room temperature for 30 minutes before cooking. Bake at 375 degrees, for 30 minutes, or until mozzarella is melted and the edges are lightly browned. |