There is nothing like a plate of lasagna, piping hot from oven and smothered in sauce. This dish recreates that experience, but in a much simpler way, and with an extra helping of vegetables. My sister raved about this Low Fat Baked Ziti with Spinach, so I made it myself and changed a few things along the way. I used less pasta to ensure that there was plenty of extra sauce, added some Garlic Gold, and consolidated the use of three pans to two. This was an amazing dinner, and it makes quite a bit so I am all set for lunches this week too!
1 13.25 oz. package whole wheat ziti
28 oz. can crushed tomatoes
10 oz. package frozen spinach, thawed and drained
1 t Garlic Gold toasted garlic
1 t. Italian seasoning
1 c. fat free ricotta
1/4 c. Parmesan
2 c. reduced fat mozzarella
Cook pasta according to package directions. Drain, and return to the same pot. Add tomatoes, spinach, garlic, seasoning, ricotta, Parmesan, and 1 c. of mozzarella. Stir well. Pour into a 13″x9″ dish coated with cooking spray, and then top with remaining 1 c. mozzarella. Bake at 375F for 20-25 minutes.
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