How to Make Low Fat Baked Pasta With Spinach

by Anasvision A+

Supplies

  • 12 oz uncooked pasta such as ziti
  • 28 oz crushed tomatoes (I recommend: Tuttorosso)
  • 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 grated Parmesan cheese
  • 2 cups (8 oz) shredded part skim mozzarella
  • I recommend Polly-O
  • olive oil cooking spray (I used my Misto)
  • Instructions

    Step 1

    Servings: 8 • Size: 1/8th portion Calories: 296 • Fat: 7 g • Protein: 16 g • Carb: 44 g • Fiber: 5.5 g • Sugar: 5 g Sodium: 524 mg

    Step 2

    Preheat oven to 375°F. Spray a 9x13-inch baking pan with oil spray.

    Step 3

    In a large pot of salted water, cook pasta according to instructions until al dente. Drain and return to pot.

    Step 4

    Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt pepper and crushed tomatoes. Season with basil, oregano, salt and pepper.

    Step 5

    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.

    Step 6

    Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.

    Step 7

    Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned. Let it cool 5 minutes, then cut it into 8 equal portions.

    Step 8

    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 baking.

    Step 9