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Prep 10 mins
Cook 30 mins
A vegetarian-ized version of a Real Simple recipe. I also substituted cottage cheese for ricotta because my husband doesn't like the texture of ricotta.
- 1 lb ziti pasta
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3⁄4 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- 3 garlic cloves, minced
- 1⁄2 cup chopped fresh oregano (optional)
- 1 (26 ounce) jar pasta sauce
- 1⁄2 cup grated parmesan cheese
- 1 (15 ounce) container low fat cottage cheese
- 1 (10 ounce) box frozen spinach, thawed and squeezed to remove liquid
- 1 cup grated mozzarella cheese
- Cook the ziti according to the package instructions.
- Heat oven to 400°F.
- In a large pot, over medium-low heat, heat the oil. Add the onion, salt, and pepper. Cover and cook until the onion is transparent, 10-12 minutes. Add the garlic and oregano (if using) and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the Parmesan, ricotta, and spinach and toss again. Spread the mixture into a 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 15 minutes.
- Tip: If you prefer, substitute chopped broccoli for the spinach.
- To Freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months.
- To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Cover and heat in a 350° F oven for 1 hour. Uncover and heat until the mozzarella melts, about 10 minutes more.
This was a great recipe. We substituted whole grain pasta and it turned out great. We both grew up on feed lots, and next time, we will probably add a pound of hamburger. We didn't put in the fresh oregano and we used frozen broccoli instead of spinach, but all in all, a great meal. Defiantly will make again!
We enjoyed this recipe. I substituted rotini because I couldn't find whole wheat ziti. It was good and it is nice to make ahead, then pop in the oven when you're ready to eat.
Easy to make and yummy! Only drawback was the toddler wouldn't touch it--so much for sneaking him some spinach! ;) Lots of room to play with this recipe and it made lots so I can freeze for meals on hectic days. Thanks for sharing! Caution: Make sure you really like/have tried the jarred sauce before you add it! oops.