Recipe

Ricotta Spinach Ziti Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 2 years ago This simple, delicious pasta casserole is brimming with spinach, ricotta, mushrooms, roasted peppers and a zippy tomato sauce. Easy to make on the weekends and keep in the fridge for those crazy school nights. Freeze half after baking for later noshing!... More Prep:30m Cook:20m Servings:8	Jo_jo_ba
	spinach tomatoes pasta italian cheese hot warm delicious garlic spicy herbs baked noodles casserole oven meltycheese healthy vitamins vegetarian eggfree calcium green white red mushrooms creamy

Does this look good? Yeah! / Nope

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Ingredients

1 lb sliced mushrooms

10 oz. frozen spinach, chopped and drained

1 ½ cups light ricotta cheese

1 tbsp cornstarch mixed with 5 tbsp cold water

1/3 cup grated authentic Reggiano – Parmigano

1/3 cup chopped basil

Salt and pepper

3 cups crushed tomatoes

2 tbsp garlic powder

1 tbsp dried oregano

1 tsp crushed red pepper flakes

1 lb. ziti (preferably whole-wheat), cooked and drained

Directions

Preheat oven to 375F.

Cook the mushrooms until brown in a sauté pan over medium heat.

Add spinach with a small amount of water and cook until heated through.

Drain and press out any excess moisture.

In a large bowl, combine spinach and mushrooms with the ricotta, cornstarch slurry, cheese, basil, salt and pepper.

Separately combine crushed tomatoes and spices.

Add about 2 ½ cups of the tomato sauce to the cheese-spinach blend.

With a fork, whip the mixture until it becomes fluffy, and then add the cooked ziti and toss.

Spread the remaining tomato sauce on the bottom of a baking dish and cover with the pasta mixture.

Bake about 20 minutes or until heated through.

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Comments

tuilelaith 2 years ago said:
Yes, it does sound good. Another one of your recipes I have to have bookmarked. If I knew how to become a fan I would...

chefmeow 2 years ago said:
Ricotta and spinach in the same recipe. Has to be good, this one is bookmarked. Keep up the great posts.

jo_jo_ba 2 years ago said:
Amount Per Serving
Calories: 322.8
Total Fat: 6.4 g
Cholesterol: 17.6 mg
Sodium: 600.2 mg
Total Carbs: 57.3 g
Dietary Fiber: 9.4 g
Protein: 17.2 g

nlo209 2 years ago said:
Sounds great--I bookmarked it!

debra47 1 year, 11 months ago said:
Quite an interesting recipe! I'll have to make it in the near future.

yomomma 1 year, 10 months ago said:
Thanks for the great dish, sounds good and is loaded with all good things. I am making this for sure, especially for the adults in the house (those not afraid of anything green!).

sparow64 10 months, 3 weeks ago said:
Love this...glad I found it.

ariadnebarzane 9 months, 3 weeks ago said:
Fantastic Italian pasta dish...I will admit to substituting fresh spinach for the frozen...This one has a great flavour to the sauce with a bit of a bite so reduce the crushed red peppers if heartburn is an issue for you...We also added some cooked cut up sweet Italian sausages to the mixture before it went in to bake...Bellissima!!!

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