Ricotta Spinach Ziti
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Ricotta Spinach Ziti calories by ingredient
Introduction
This simple, delicious pasta casserole is brimming with spinach, ricotta, mushrooms, roasted peppers and a zippy tomato sauce. Easy to make on the weekends and keep in the fridge for those crazy school nights. Freeze half after baking for later noshing! This simple, delicious pasta casserole is brimming with spinach, ricotta, mushrooms, roasted peppers and a zippy tomato sauce. Easy to make on the weekends and keep in the fridge for those crazy school nights. Freeze half after baking for later noshing!Number of Servings: 8
Ingredients
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1 lb sliced mushrooms
10 oz. frozen spinach, chopped and drained
1 ½ cups light ricotta cheese
1 tbsp cornstarch mixed with 5 tbsp cold water
1/3 cup grated authentic Reggiano – Parmigano
1/3 cup chopped basil
Salt and pepper
3 cups crushed tomatoes
2 tbsp garlic powder
1 tbsp dried oregano
1 tsp crushed red pepper flakes
1 lb. ziti (preferably whole-wheat), cooked and drained
Directions
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.
Member Ratings For This Recipe
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