1/1 Photo of Ziti Baked With Spinach, Tomatoes, and Smoked Gouda
That is Dr House to you's Note:
From Cooking Light who suggests that you can substitute smoked cheddar for the Gouda, if you like.
My Private Note
Units: US | Metric
- 8 ounces uncooked ziti pasta
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped yellow bell pepper
- 3 garlic cloves, minced
- 14 1/2 ounces diced tomatoes, see note
- 10 ounces Italian-style diced tomatoes
- 4 cups Baby Spinach
- 1 1/4 cups shredded smoked gouda cheese or 1 1/4 cups cheddar cheese or 1 1/4 cups vegan cheddar cheese, divided
- 1Note: Tomato should contain basil, garlic, and oregano. Look for the canned version.
- 2Preheat oven to 375°.
- 3Cook pasta according to package directions but OMIT salt and fat. Drain well.
- 4Heat the oil in a large heavy pan over medium high heat. Add onion and pepper then sauté 5 minutes. Add garlic to pan then sauté 2 minutes or until onion is tender.
- 5Stir in tomatoes and bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally.
- 6Add spinach to pan then cook, stirring frequently, for 30 seconds or until it wilts. Remove from heat.
- 7Add cooked pasta and 3/4 cup cheese to tomato mixture, tossing well to combine.
- 8Spoon pasta mixture into an 11 x 7 baking dish lightly coated with cooking spray.
- 9Sprinkle evenly with remaining 1/2 cup cheese.
- 10Bake at 375° for 15 minutes or until cheese melts and begins to brown.
- 11A note: Vegan subs may not act like normal cheese instead watch the time.
- 12For Vegan use the soy cheese.
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Nutritional Facts for Ziti Baked With Spinach, Tomatoes, and Smoked Gouda
Serving Size: 1 (303 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 347.1
- Calories from Fat 104
- Total Fat 11.5 g
- Saturated Fat 5.5 g
- Cholesterol 32.2 mg
- Sodium 265.0 mg
- Total Carbohydrate 46.4 g
- Dietary Fiber 4.3 g
- Sugars 6.8 g
- Protein 15.6 g