Gluten Free notes at the bottom of this post.
Not a surprise that I’ve selected another recipe from Gina She’s fabulous at what she does! Even though this is a pasta dish, it seemed as though it would be easy enough to create as a gluten free dish. The sous chef and I agreed that this is a great weeknight dinner dish that is fabulous for leftovers at lunch the next day! I would also suggest this as a fabulous dish to take to new parents.
Low Fat Baked Ziti with Spinach
1 lb high fiber ziti
28 oz crushed tomatoes
1 tsp olive oil
3 cloves garlic,minced
10 oz frozen spinach, thawed
1 tsp oregano
2 tbsp chopped fresh basil
salt and fresh pepper to taste
8 oz fat-free ricotta
1/4 cup Parmesan
2 cups (8 oz) part skim mozzarella
Spray olive oil
Preheat oven to 375°.Spray a 9x13-inch baking pan with oil spray.
In a large pot of salted water, cook pasta according to instructions until al dente. Drain and return to pot.
Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper.
Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan.
Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.
Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.
This can be made up to a day in advance and stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before cooking.
Make it Gluten Free!
- Use gluten free pasta.