Baked ziti with spinach
A big pan of ziti with marinara, ricotta, spinach and mozzarella. One for now, one for later.
Serves 8 · 55 min · about 520 cal · 26 g protein · 62 g carbs · 18 g fat per serving
Ingredients
- 1 lb ziti or penne
- 1 jar (24 oz) marinara sauce
- 15 oz ricotta
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 2 cups shredded mozzarella
- 1/2 cup grated parmesan
- 1 egg
- 1 tsp Italian seasoning
Steps
- Heat the oven to 375°F (190°C). Cook the pasta 2 minutes short of the package time and drain.
- Mix the ricotta, spinach, egg, Italian seasoning and half the parmesan.
- Toss the pasta with the marinara, then fold in the ricotta mixture.
- Spread in a 9x13-inch dish, top with the mozzarella and the rest of the parmesan.
- Bake 25 minutes, until bubbling and golden.
To freeze half, bake it in two 8-inch pans and wrap one well before baking. Bake from frozen at 375°F, covered, about 1 hour.