Best Low Fat Baked Ziti With Spinach Recipes

Herby Spinach and Mushroom Baked Ziti image

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can whole plum tomatoes, crushed by hand
One 15-ounce can whole plum tomatoes, crushed by hand
4 large sprigs fresh basil plus 1 cup chopped fresh basil
1 cup chopped fresh flat-leaf parsley
1 pound cremini mushrooms, sliced
6 cups baby spinach
1 pound dried ziti
3 cups shredded mozzarella
1 cup grated Parmesan

Steps:

Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add the spinach and cook, stirring, until just wilted. Transfer to a large bowl.
Cook the ziti in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
Add the tomato sauce, half of both the mozzarella and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

Low Fat Baked Ziti with Spinach image

Provided by Kelli Thomas

Categories Pasta

Time 50m

Number Of Ingredients 11

1 lb high fiber ziti pasta
28 oz crushed tomatoes
1 tsp olive oil
3 clove garlic, minced
10 oz frozen spinach, thawed (feel free to substitute fresh)
1 tsp oregano
2 Tbsp basil
salt and pepper to taste
8 oz fat free ricotta cheese
1/4 c parmesan cheese
2 c part skim mozzarella cheese

Steps:

1. Preheat oven to 375. Cook the pasta according to package, to al dente. Drain pasta and return to pot.
2. Heat olive oil over medium heat and sauté garlic. Add the spinach and cook until wilted (if using fresh). Add the crushed tomatoes, Salt, pepper, oregano, and basil. Heat through.
3. Add the sauce to the pot with the pasta. Stir in the ricotta, half of the mozzarella, and the Parmesan cheese. Place the pasta into a greased with cooking spray 13 x 9 pan. Top with remaining mozzarella. Bake for 30 minutes or until mozzarella is melted and edges are just beginning to brown.