Ricotta Spinach Ziti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb sliced mushrooms10 oz. frozen spinach, chopped and drained1 ½ cups light ricotta cheese1 tbsp cornstarch mixed with 5 tbsp cold water1/3 cup grated authentic Reggiano – Parmigano1/3 cup chopped basilSalt and pepper3 cups crushed tomatoes2 tbsp garlic powder1 tbsp dried oregano1 tsp crushed red pepper flakes1 lb. ziti (preferably whole-wheat), cooked and drained
Preheat oven to 375F.
Cook the mushrooms until brown in a sauté pan over medium heat.
Add spinach with a small amount of water and cook until heated through.
Drain and press out any excess moisture.
In a large bowl, combine spinach and mushrooms with the ricotta, cornstarch slurry, cheese, basil, salt and pepper.
Separately combine crushed tomatoes and spices.
Add about 2 ½ cups of the tomato sauce to the cheese-spinach blend.
With a fork, whip the mixture until it becomes fluffy, and then add the cooked ziti and toss.
Spread the remaining tomato sauce on the bottom of a baking dish and cover with the pasta mixture.
Bake about 20 minutes or until heated through
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Cook the mushrooms until brown in a sauté pan over medium heat.
Add spinach with a small amount of water and cook until heated through.
Drain and press out any excess moisture.
In a large bowl, combine spinach and mushrooms with the ricotta, cornstarch slurry, cheese, basil, salt and pepper.
Separately combine crushed tomatoes and spices.
Add about 2 ½ cups of the tomato sauce to the cheese-spinach blend.
With a fork, whip the mixture until it becomes fluffy, and then add the cooked ziti and toss.
Spread the remaining tomato sauce on the bottom of a baking dish and cover with the pasta mixture.
Bake about 20 minutes or until heated through
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 322.8
- Total Fat: 6.4 g
- Cholesterol: 17.6 mg
- Sodium: 600.2 mg
- Total Carbs: 57.3 g
- Dietary Fiber: 9.4 g
- Protein: 17.2 g
Member Reviews
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PIANOMOM33
This was a definite keeper for our family. I did make a couple modifications, though...I used 1/2 lb. of mushrooms, and dried basil because fresh wasn't available. I also put a light sprinkling of shredded mozzarella on the top. An easy meatless dish that is reminiscent of lasagna. - 3/11/08