Description
This delicious Baked Ziti with Spinach is a comforting Italian-American casserole featuring tender ziti pasta baked with a savory tomato and spinach sauce, creamy fat-free ricotta, and plenty of melted mozzarella cheese. Perfect for a family dinner, this recipe combines wholesome ingredients and fresh herbs for a flavorful, hearty meal that's easy to prepare.
Ingredients
Pasta
- 12 oz uncooked ziti (wheat or gluten-free)
Sauce and Vegetables
- 28 oz crushed tomatoes (recommended brand: Tuttorosso)
- 1 tsp olive oil
- 3 cloves garlic, minced
- 10 oz package frozen spinach, thawed
- 1 tsp oregano
- 2 tbsp chopped fresh basil
- Kosher salt, to taste
- Fresh pepper, to taste
Cheeses
- 8 oz fat-free ricotta
- 1/4 cup grated Parmesan cheese
- 2 cups shredded part skim mozzarella (8 oz total) (recommended brand: Polly-O)
Other
- Olive oil cooking spray
Instructions
- Prepare Oven and Pan: Preheat oven to 375°F (190°C). Spray a 9x13-inch baking pan with olive oil cooking spray to prevent sticking.
- Cook Pasta: In a large pot of salted boiling water, cook the ziti pasta according to package instructions until al dente. To ensure the pasta doesn't overcook during baking, undercook it by about 3 to 4 minutes. Drain the pasta and return it to the pot.
- Make Sauce: While pasta cooks, heat 1 teaspoon olive oil in a medium saucepan over medium heat. Sauté the minced garlic until fragrant, about 1 minute. Add thawed and drained spinach along with kosher salt and fresh pepper to taste. Stir in crushed tomatoes, chopped fresh basil, oregano, and additional salt and pepper to season. Let the sauce simmer for about 5 minutes to meld flavors.
- Combine Pasta and Sauce: Pour the prepared tomato and spinach sauce into the pot with the drained ziti pasta. Mix well to combine. Add half of the shredded mozzarella, grated Parmesan cheese, and fat-free ricotta to the pasta mixture. Stir thoroughly to evenly distribute the cheeses.
- Assemble: Transfer the pasta and cheese mixture into the prepared baking pan and spread it out evenly. Sprinkle the remaining shredded mozzarella on top of the mixture. Cover the pan tightly with aluminum foil.
- Bake: Place the pan in the preheated oven and bake for 30 minutes, or until the mozzarella is completely melted and the edges of the casserole are lightly browned. Remove from oven and let it cool for 5 minutes before serving to allow flavors to settle and make slicing easier.
Notes
- For best texture, undercook the pasta slightly before baking as it will finish cooking in the oven.
- You can substitute fresh spinach for frozen if preferred; just sauté until wilted before adding to the sauce.
- If dairy-free or vegan options are needed, substitute cheeses with plant-based alternatives.
- Use kosher salt and fresh pepper liberally to enhance flavor to your taste.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
