I pretty much love anything involving spinach and artichoke. It is such a great flavor combination. I recently came across a recipe for spinach baked ziti which sounded great, but I wanted to add a little something extra to it since I was not using meat in the dish. I decided on Artichokes and let me tell you, this ziti was good. Really good. So glad we have leftovers good!
Spinach and Artichoke Baked Ziti
Inspired by- Skinny Taste Baked Spinach Ziti
1/10 serving= 7ww pp
Cal 292, Carbs 43g, Fat 5g, Protein 16g
16 oz box Ziti Pasta
28 oz crushed tomatoes
3 cloves garlic, minced
10 oz frozen spinach, thawed
20 quartered artichoke hearts, drained and rinsed
1 tsp oregano
salt and pepper to taste
8 oz low fat ricotta cheese
1 tbsp parmesan cheese
2 cups reduced fat mozzarella cheese ( I used Italian Sargento 4 cheese blend)
Preheat oven to 375
In a large pot of salted water, cook pasta according to instructions until al dente. Drain and return to pot.
Meanwhile, in a medium saucepan, sauté garlic. Add crushed tomatoes, chopped spinach, artichokes, salt, pepper, and oregano. Add sauce mixture to the pasta and combine. Add Parmesan cheese, ricotta and half the mozzarella. Mix well then transfer to a 9x13 baking dish.
Top with the remaining mozzarella.
Bake for 30 minutes, or until mozzarella is browned and bubbly. Let it cool 5 minutes, then cut it into 10 equal portions. Enjoy!