skinny baked ziti

Baked ziti is a favorite comfort dish in my home! Adding spinach is a quick and easy way to get more leafy greens into your family's diet without complaints.

Baked Ziti with Spinach

oz uncooked ziti (wheat

oz crushed tomatoes (I recommend: Tuttorosso)

olive oil

garlic (minced)

spinach (thawed)

oregano

basil

kosher salt and fresh pepper

oz fat-free ricotta

Parmesan cheese

olive oil cooking spray

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

In a large pot of salted water, cook pasta according to instructions until al dente (I like to under-cook it 3 or 4 minutes as it will cook more in the oven). Drain and return to pot.

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 and cook 5 minutes.

Add sauce to the pasta and combine. 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 and cover with foil.

Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned. Let it cool 5 minutes before serving.

Penne baked with cheese, sauce and loaded with healthy vegetables in every bite. Roasted zucchini, red bell peppers, asparagus, red onion and fennel are tossed with balsamic and herbs then roasted for the best tasting meatless baked pasta dish EVER!

Cheesy Baked Penne with Roasted Veggies

olive oil spray

red bell pepper

(8-ounce

(8 oz fennel bulb, ends removed and

asparagus

onion

garlic (peeled and slightly smashed)

tbsp balsamic vinegar

salt

black pepper

oz Delallo Gluten-Free Penne

oz part-skim ricotta

parsley

Pecorino Romano

oz part-skim mozzarella (shredded)

25.25 oz jar marinara sauce (we love Delallo Pomodoro)

Preheat the oven to 450 degrees F.

Spray a large baking sheet with oil, toss the peppers, zucchini, fennel, asparagus, red onion and garlic with balsamic, olive oil, 1/2 teaspoon salt, black pepper, and dried herbs. Roast until tender on the lower rack of the oven, about 15 to 20 minutes stirring halfway,  until slightly browned tender.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions for al dente, (undercooking slightly as it will continue cooking in the oven), drain.

In a medium bowl, combine the ricotta, parsley, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.

Spray a deep 13x9-inch baking dish with olive oil spray.

Put half of the cooked roasted vegetables into the prepared baking dish, then half of the pasta and top with 1 cup of the sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta, then vegetables, then the remaining sauce. Finish with the remaining mozzarella and 2 tbsp Pecorino Romano cheese.

Cover with foil and bake in the center of the oven for 25 minutes, or until the mozzarella is melted.

https://www.youtube.com/watch?v=9b1sIVoT0ZQ

This vegetarian baked pasta dish is loaded with roasted zucchini, red bell peppers, asparagus, red onion and fennel tossed for the best tasting meatless baked pasta dish EVER!
PRINT: https://www.skinnytaste.com/cheesy-baked-penne-with-roasted-veggies/

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Cheesy Baked Penne with Roasted Veg...

Top 2 skinny baked ziti recipes from across the web

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Baked Ziti with Spinach

Cheesy Baked Penne with Roasted Veg...

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