Hungry Girl’s Fully Loaded Baked Ziti

By Jomamma

Ingredients

• 5 oz (about 1 1/2 cups) uncooked reduced-calorie, high-fiber penne pasta
• 1 cup chopped onion
• 1 1/2 cups ground-beef-style soy crumbles
• 1 tbsp chopped garlic
• 4 cups spinach leaves
• 3/4 cup light or low-fat ricotta cheese
• 2 tbsp chopped fresh basil
• 1 1/2 cups canned crushed tomatoes
• 1/2 cup plus 2 tbsp shredded part-skim mozzarella cheese
• 2 tbsp reduced-fat Parmesan-style grated topping

Preparation

Step 1

Preheat oven to 375°F. Spray an 8-in by 8-in baking pan with nonstick spray. In a large pot, cook pasta al dente according to package directions. Drain and transfer to a large bowl.

Meanwhile, bring an extra-large skillet sprayed with nonstick spray to medium heat. Cook and stir onion until slightly softened, about 3 minutes. Add soy crumbles and garlic, and raise temperature to medium high. Cook and stir until soy crumbles have thawed, about 3 more minutes.

Add spinach and cook and stir until it has wilted and excess moisture has evaporated, about 3 minutes. Remove from heat, pat dry, and stir in the ricotta cheese and basil.

Transfer contents of the skillet to the bowl of cooked pasta. Add tomatoes and 1/2 cup mozzarella cheese, and toss to mix.

Evenly place pasta mixture in the baking pan. Sprinkle with Parm-style topping and remaining 2 tbsp. mozzarella cheese.


Bake until entire dish is hot and cheese on top has melted, about 15 minutes. Eat up!