- 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
How to Make It
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.