Recipe Overview
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Makes: 10 to 12 servings
- Storage: Store in an air-tight container in the refrigerator for up to 5 days or freeze for up to 6 months.
Ingredients
- 1 pound 100% whole wheat ziti pasta
- 4½ cups marinara sauce (choose options without high fructose corn syrup and with less than 2 grams of sugar per serving)
- 1½ cups all-natural tomato sauce (500 mg sodium or less per serving)
- 4 cups baby spinach, washed and chopped
- 1¼ cup low-fat cottage cheese
- 1¼ cup part-skim ricotta cheese
- ½ tsp. ground garlic
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 8 ounces part-skim mozzarella cheese, grated (about 2 cups, not packed)
- 1/3 cup Parmesan cheese, grated
Directions
- In a large saucepan over medium heat, combine the marinara and tomato sauces with the spinach. Cook for 15 minutes until the sauce is heated and the spinach is wilted, stirring occasionally.
- Cook the pasta according to package directions, omitting salt and fat.
- In a blender, combine the cottage cheese, ricotta, garlic, oregano, and basil. Blend until smooth and creamy. Set aside.
- Preheat your oven to 350°F. Lightly coat a 9 x 13 x 2-inch glass baking dish with a thin layer of the heated sauce.
- Add the cooked pasta to the remaining sauce and spinach mixture, stirring until evenly coated. Spoon half of the mixture into the baking dish to form an even layer. Dot this layer with the cheese mixture, then cover with the remaining pasta mixture.
- Evenly sprinkle the top with grated mozzarella and Parmesan cheeses. Cover the dish with aluminum foil.
- Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes or until the cheese is golden brown. Remove from the oven and let it sit for 10 minutes before serving warm.
Tips & Hints
This dish can be prepared a day in advance. Cover with aluminum foil and refrigerate. When ready to bake, cook in a preheated 350°F oven for 50 to 60 minutes until the pasta is hot and the cheese has melted. Remove the foil and bake for an additional 10 minutes until the cheese is golden brown. Allow to cool for 10 minutes before serving warm.
