Ziti Baked with Spinach, Tomatoes, and Smoked Gouda

Karry Hosford

Substitute smoked cheddar for the Gouda, if you like.

Yield: 5 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 382
  • Calories from fat: 30%
  • Fat: 12.7g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 17g
  • Carbohydrate: 52.3g
  • Fiber: 4.3g
  • Cholesterol: 33mg
  • Iron: 4.4mg
  • Sodium: 977mg
  • Calcium: 334mg

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

  1. Preheat oven to 375°.
  2. Cook pasta according to package directions, omitting salt and fat. Drain well.
  3. 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.
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