Recipe by That is Dr House to you
From Cooking Light who suggests that you can substitute smoked cheddar for the Gouda, if you like.
Top Review by Vino Girl
Fresh, light, and delicious. I did not use any peppers (didn't have any on hand) and I used fresh tomatoes instead of canned, adding some Italian seasoning. I also added some sun-dried tomatoes and topped this with fresh basil and parsley at the end. DH asked me if there was meat in this, because with the smoked gouda it does taste almost like there's bacon in it. Thank you!
- 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
Directions See How It's Made
- Note: Tomato should contain basil, garlic, and oregano. Look for the canned version.
- Preheat oven to 375°.
- Cook pasta according to package directions but OMIT salt and fat. Drain well.
- Heat 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.
- Stir in tomatoes and bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally.
- Add spinach to pan then cook, stirring frequently, for 30 seconds or until it wilts. Remove from heat.
- Add cooked pasta and 3/4 cup cheese to tomato mixture, tossing well to combine.
- Spoon pasta mixture into an 11 x 7 baking dish lightly coated with cooking spray.
- Sprinkle evenly with remaining 1/2 cup cheese.
- Bake at 375° for 15 minutes or until cheese melts and begins to brown.
- A note: Vegan subs may not act like normal cheese instead watch the time.
- For Vegan use the soy cheese.