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.
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Units: US | Metric
- 453.59 g ziti pasta
- 14.79 ml olive oil
- 1 large yellow onion, diced
- 3.69 ml kosher salt
- 1.23 ml black pepper
- 3 garlic cloves, minced
- 118.29 ml chopped fresh oregano (optional)
- 737.08 g jar pasta sauce
- 118.29 ml grated parmesan cheese
- 425.24 g container low fat cottage cheese
- 283.49 g box frozen spinach, thawed and squeezed to remove liquid
- 236.59 ml grated mozzarella cheese
- 1Cook the ziti according to the package instructions.
- 2Heat oven to 400°F.
- 3In 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.
- 4Tip: If you prefer, substitute chopped broccoli for the spinach.
- 5To Freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months.
- 6To 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.
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Nutritional Facts for Lasagna-Style Baked Ziti
Serving Size: 1 (395 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 577.3
- Calories from Fat 131
- Total Fat 14.6 g
- Saturated Fat 5.8 g
- Cholesterol 27.7 mg
- Sodium 1383.5 mg
- Total Carbohydrate 79.2 g
- Dietary Fiber 4.9 g
- Sugars 14.2 g
- Protein 31.7 g