Your one pot baked ziti recipe with spinach is the perfect make ahead quick dinner. In order to use a whole box of pasta it does serve 6, but leftovers are perfect lunches.
You can of course go the old fashioned way of boiling the pasta, mixing it with all the other ingredients and baking it, but we cooked it all on the stove, no straining and just finished it off in the same pot in the oven. It’s perfect.
Spinach Baked Ziti
Servings
6 Servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 1 pound frozen chopped spinach thawed and drained
- 1 teaspoon kosher salt
- Freshly cracked black pepper
- Crushed red pepper optional
- 1 28-ounce can crushed tomatoes
- 1 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 1-pound box ziti or penne rigate
- 1 cup ricotta cheese
- ½ cup parmesan
- 1 8-ounce packages shredded mozzarella cheese, divided
Instructions
- Preheat oven to 500℉.
- Add olive oil to a deep, 12-inch or larger oven-safe skillet over medium heat. Add garlic, saute 1 minute, add spinach, saute 3-5 minutes. Sprinkle salt and pepper and crushed red pepper if using. Add tomatoes, basil, and oregano and stir well. Reduce heat simmer 5 minutes.
- Add 4 cups water and dry pasta, bring to a boil, cover reduce heat to a low boil and cook, stirring occasionally, for 10-15 minutes or until noodles are tender.
- Stir in ricotta and parmesan cheese and season with salt and pepper to taste. Sprinkle mozzarella evenly on top.
- Place in oven for 10 minutes until hot and bubbly.
Nutrition
Nutrition Facts
Spinach Baked Ziti
Amount per Serving
Calories
547
% Daily Value*
Fat
16.6
g
26
%
Cholesterol
33
mg
11
%
Sodium
1041
mg
45
%
Carbohydrates
73.1
g
24
%
Fiber
8.7
g
36
%
Sugar
9.2
g
10
%
Protein
30.9
g
62
%
* Percent Daily Values are based on a 2000 calorie diet.
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