Tuesday, October 19, 2010

Guilt-Free Baked Ziti


16 oz. box uncooked whole-wheat or high-fiber ziti or penne pasta
1 large thinly sliced onion
3 tbsp. chopped garlic
6 cups fresh spinach, or 1 box of frozen spinach, thawed & drained
2 and 1/4 cups low-fat/light ricotta cheese
1/2 cup chopped fresh basil, or 2 tbsp. of dried basil
1 32oz. can crushed tomatoes
1 & 1/2 cup plus 1/2 cup shredded part-skim mozzarella cheese, divided
1/4 cup reduced-fat Parmesan-style grated topping

Preheat oven to 375 degrees.

Prepare pasta al dente according to package directions. Drain well, place in a large bowl, and set aside.

Meanwhile, bring an extra-large skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until slightly softened, about 3 minutes. Add garlic, and raise temperature to medium high. Continue to cook, stirring often, about 3 minutes.

Add spinach to the skillet and, stirring often, cook until spinach has wilted and excess moisture has evaporated, about 8 minutes. Remove from heat, and stir in ricotta cheese and basil.

Transfer contents of the skillet to the bowl with the cooked pasta. Add tomatoes and 1 & 1/2 cup mozzarella cheese. Toss gently to mix.

Spray an 16x9" baking pan with nonstick spray, and carefully fill with contents of the bowl. Evenly top with Parm-style topping and remaining 1/2 cup mozzarella cheese.

Bake in the oven until entire dish is hot and cheese on top has melted, about 15 minutes. Allow to cool slightly, and then serve and enjoy! Makes 12 servings!!!! (bigger portion sizes are not guilt-free! )

Approximate Nutrition Stats:
Calories: 286
Fat: 7g
Sodium: 455mg
Carbs: 41g
Fiber: 5g
Sugars: 7g
Protein: 16.5g

POINTS® value 6*

1 comment:

Cori said...

Sometimes I omit the ricotta cheese, and it's still really, really good!

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