Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 1

A favorite in many homes on "Italian night," baked ziti is usually laden with meat and cheese. This version relies on the flavors of mushrooms and spinach instead.

David Ricketts
Recipe by Cooking Light March 2001

Gallery

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

    Advertisement
  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers, and sauté 5 minutes. Add mushrooms and garlic; sauté 2 minutes. Stir in basil, salt, black pepper, tomatoes, and tomato sauce, and bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Stir in spinach; cook 1 minute or until spinach wilts. Stir in pasta. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Dollop with ricotta.

  • Cover and bake at 375° for 20 minutes. Uncover; sprinkle with Parmesan. Bake an additional 5 minutes or until lightly browned.

  • Note: To make ahead, assemble casserole as directed. Cover and refrigerate overnight. Let stand 30 minutes at room temperature, and bake as directed.

Nutrition Facts

237 calories; calories from fat 24%; fat 6.3g; saturated fat 2.5g; mono fat 2.4g; poly fat 0.8g; protein 11.6g; carbohydrates 35g; fiber 4.5g; cholesterol 12mg; iron 3.8mg; sodium 588mg; calcium 213mg.
Advertisement
Advertisement