Low Fat Baked Ziti with Spinach

Low-Fat Baked Ziti with Spinach: A Healthy Twist on a Classic

Craving a comforting pasta bake but looking for a lighter option? This Low-Fat Baked Ziti with Spinach is the perfect solution! Packed with flavor and nutrients from the spinach, ricotta cheese, and a lightened-up sauce, this dish will satisfy without weighing you down. Plus, it’s easy to prepare, making it a great weeknight meal.

Ingredients:

• 1 pound whole-wheat ziti pasta
• 28 ounces crushed tomatoes
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 10 ounces frozen spinach, thawed and squeezed dry (or 10 cups fresh spinach)
• 1 teaspoon dried oregano
• 2 tablespoons fresh basil, chopped
• Salt and freshly ground black pepper, to taste
• 8 ounces fat-free ricotta cheese
• ¼ cup grated Parmesan cheese
• 2 cups part-skim mozzarella cheese, shredded

Cooking Guide:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Cook the ziti according to package instructions for al dente doneness. Drain and return the pasta to the pot.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Sauté the garlic until fragrant, about 30 seconds.
4. Add the thawed spinach (or fresh spinach) and cook until wilted. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer and cook for 5 minutes.
5. Combine the cooked sauce with the drained pasta in the pot. Stir in the ricotta cheese, Parmesan cheese, and half of the mozzarella cheese.
6. Transfer the pasta mixture to the prepared baking dish. Top with the remaining mozzarella cheese.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly. Let cool slightly before serving.

Tips:

• For a richer flavor, use a combination of part-skim and full-fat mozzarella cheese.
• Add a protein boost by stirring in cooked chicken or ground turkey to the pasta mixture before baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
• To make this dish vegetarian, use vegetable broth instead of chicken broth in your favorite marinara sauce recipe.