Low Fat Baked Penne with Spinach
Ingredients
- 12 oz. uncooked penne (or ziti)
- 28 oz. crushed tomatoes (I use diced tomatoes and crush them up a little)
- 1 tsp. olive oil
- 3 cloves garlic (minced)
- 10 oz. frozen spinach (thawed (squeeze out some of the moisture))
- 1 tsp. oregano
- 2 Tbsp. chopped fresh basil (or 1 tsp. dried basil)
- salt and fresh pepper to taste
- 8 oz. fat-free ricotta
- 1/4 cup grated Parmesan cheese
- 2 cups 8 oz. shredded part skim mozzarella
- olive oil cooking spray
Instructions
- Preheat oven to 375°F. Spray a 9x13-inch baking pan with cooking spray.
- In a large pot of salted water, cook pasta according to instructions until al dente. (Do not overcook) Drain and return to pot.
- Meanwhile, in a medium saucepan, add the olive oil and sauté garlic. Add chopped spinach, salt pepper and crushed tomatoes. Season with basil, oregano, salt and pepper.
- Add the sauce to the pasta and stir to combine. Add Parmesan cheese, ricotta and half of the mozzarella. Mix well.
- Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.
- Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned. Let it cool 5 minutes, then serve.
Notes
You can use fresh spinach, just roughly chop and saute in a little olive oil for a few minutes.
This can be made up to a day in advance and stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before baking.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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