Ziti Baked with Spinach, Tomatoes, and Smoked Gouda

Ziti Baked with Spinach, Tomatoes, and Smoked Gouda Recipe
Karry Hosford
Substitute smoked cheddar for the Gouda, if you like.

Yield:

5 servings

Recipe from

Cooking Light

Nutritional Information

Calories 382
Caloriesfromfat 30 %
Fat 12.7 g
Satfat 5.7 g
Monofat 4.6 g
Polyfat 0.9 g
Protein 17 g
Carbohydrate 52.3 g
Fiber 4.3 g
Cholesterol 33 mg
Iron 4.4 mg
Sodium 977 mg
Calcium 334 mg

Ingredients

8 ounces uncooked ziti
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped yellow bell pepper
3 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1 (10-ounce) can Italian seasoned diced tomatoes (such as Rotel Bold Italian)
4 cups baby spinach
1 1/4 cups (5 ounces) shredded, smoked Gouda cheese, divided
Cooking spray

Preparation

Preheat oven to 375°.

Cook pasta according to package directions, omitting salt and fat. Drain well.

Heat the oil in a Dutch oven over medium-high heat. Add onion and pepper; sauté 5 minutes. Add garlic to pan; sauté 2 minutes or until onion is tender. Stir in tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Add spinach to pan; cook 30 seconds or until spinach wilts, stirring frequently. Remove from heat. Add pasta and 3/4 cup cheese to tomato mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese. Bake at 375° for 15 minutes or until cheese melts and begins to brown.

Karen Levin,

Cooking Light

March 2004
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