Baked ziti is one of my family’s favorite dinners and the best part of this recipe is that it makes enough to have it two nights in a row. This recipe is delicious and incorporates spinach, mushrooms, and diced tomatoes in place of using meat.
16 oz Ziti
5-6 Mushrooms, sliced
16 oz Fresh Spinach ( can substitute small bag of frozen spinach)
(1) 14.5 oz Can Diced Tomatoes, drained
2-3 Small Cloves of Garlic, finely chopped
1 Jar Red Sauce
16 oz Ricotta
8 oz Parmesan cheese, shredded
8 oz Mozzarella Cheese, shredded
While pasta is boiling add mushrooms, garlic, and spinach to a skillet with 2-3 tbsp of olive oil. Saute until spinach is completely wilted and mushrooms are tender. Mix in diced tomatoes.
Mix Ricotta cheese with mozzarella in a large bowl until thoroughly blended.
Drain pasta and pour into 13×9 baking dish. Stir in vegetable mixture to pasta. Once vegetable mixture is blended into pasta, add ricotta cheese mixture, stir well. Next, add tomato sauce and blend thoroughly. Sprinkle with enough parmesan cheese to cover whole dish.
Bake at 350 for about 30 minutes or until sides are bubbling and top is nicely browned.