Takes the Cake - Ziti Bake!!!

Still on my "Hungry Girl" kick for recipes - and found another one that totally delivers on taste and feeling full!  Found it on her website, and it's also in her "300 under 300" cookbook - page 230.  Believe it or not, the only changes I made were to do the mushrooms on the side (for Miss Picky) and next time I make it, I will saute the spinach in its own pan - the garlic and onion were soft and I felt like I was over cooking them when I added in the spinach. 

Other than that, even though it only calls for 5 oz of pasta, that's all we needed to make the full recipe in an 8 x 8 square baking pan.  And it's even vegetarian, Michele!  I guess not vegan b/c of the cheese, but I'm sure there are cheese substitutes available.  Paired it with some steamed broccoli and served the mushrooms on the side (piled them on my serving!) and it was a hit!  Bon appetit!  I have her pulled pork recipe simmering in the slow cooker while we speak - update later today or tomorrow!

Takes The Cake - Ziti Bake

Ingredients:

5 oz. (about 1 1/2 cups) uncooked whole-wheat or high-fiber ziti or penne pasta
1 cup thinly sliced onion
2 cups chopped brown mushrooms
1 tbsp. chopped garlic
2 cups fresh spinach
3/4 cup low-fat/light ricotta cheese
2 tbsp. chopped fresh basil
1 1/2 cups canned crushed tomatoes
1/2 cup plus 2 tbsp. shredded part-skim mozzarella cheese, divided
2 tbsp. reduced-fat Parmesan-style grated topping

Directions:

Preheat oven to 375 degrees.

Prepare pasta al dente according to package directions. Drain well, place in a large bowl, and set aside.

Meanwhile, bring an extra-large skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until slightly softened, about 3 minutes. Add mushrooms and garlic, and raise temperature to medium high. Continue to cook, stirring often, until mushrooms are soft, about 3 minutes.

Add spinach to the skillet and, stirring often, cook until spinach has wilted and excess moisture has evaporated, about 8 minutes. Remove from heat, and stir in ricotta cheese and basil.

Transfer contents of the skillet to the bowl with the cooked pasta. Add tomatoes and 1/2 cup mozzarella cheese. Toss gently to mix.

Spray an 8" X 8" baking pan with nonstick spray, and carefully fill with contents of the bowl. Evenly top with Parm-style topping and remaining 2 tbsp. mozzarella cheese.

Bake in the oven until entire dish is hot and cheese on top has melted, about 15 minutes. Allow to cool slightly, and then serve and enjoy!

MAKES 4 SERVINGS