Lightened Up Baked Ziti

February 21, 2017

 

Italian comfort food lightened up and chock full of veggies?  Um, yes.  This ziti is full of spinach, mushrooms, onion and garlic.  I like to add diced portobello mushrooms to most of my meat dishes; I've been doing it for years and my boyfriend has never noticed (he might now, if he reads this!).  This dish makes 8 servings, so you could even split it in half and put the rest in the freezer or keep it in the fridge for leftovers throughout the week. 

 

 

Serves 8

 

Ingredients:

 

non-stick spray

16oz whole wheat penne pasta

12oz sweet Italian chicken sausage

1 tsp olive oil

(1) 12oz bag of spinach leaves

1 cup diced onion

12 oz portobello mushrooms; chopped

4 cloves garlic; smashed and chopped

1 egg

8 oz fat-free ricotta

 1 1/3 cups low-fat shredded mozzarella

1/4 cup grated Parmesan cheese

24 oz spaghetti or marinara sauce

1 tbsp oregano

salt and pepper to taste

 

Directions:

 

Preheat oven to 350 ° F and spray a 9x13 baking dish with non-stick spray.

 

Bring a large pot of water to boil.

 

Combine ricotta cheese, egg, sauce, oregano and half of the Parmesan cheese in a large mixing bowl.

 

While water boils, slice chicken sausage into 1/4" circles.  Place sausage in a large skillet on medium-high heat and brown.  Once done, set aside.

 

Add the tsp of olive oil to the skillet and saute garlic and onion for 1 minute.  Add mushrooms, spinach, salt and pepper and cook for an additional minute. Set aside.

 

Once water is boiling, add pasta and cook until al dente, according to package directions.

 

Combine chicken sausage, garlic, onion, and mushroom to the ricotta mixture and mix thoroughly.  Add pasta and mix evenly.

 

Place 1/2 of the ziti into the baking dish and sprinkle with half of the mozzarella cheese.

 

Add remaining ziti to the dish and top with the rest of the mozzarella and Parmesan.

 

Cover dish with aluminum foil and place in oven for 20 minutes.  Remove foil and cook for an additional 10 minutes or until cheese is melted and lightly browned. 

 

Share on Facebook
Share on Twitter
Share on LinkedIn
Share on Pinterest
Please reload

Featured Posts

Coaches: 3 Steps to Guarantee a Successful Wrestling Team this Season

October 16, 2018

1/10
Please reload

Recent Posts
Please reload

Want to learn how state champs make weight WITHOUT losing strength, starving or dehydrating for days on end EVEN IF they have more than 10 pounds to lose?

Breeze through your weight certifications with my FREE goal weight calculator for wrestlers

Long Island Office

200 Old Sunrise Hwy

Massapequa, NY 11758

516-308-2485

info@jackieslomin.com

Hours

Mon  8:00am - 8:00pm

Wed 8:00am - 8:00pm

Fri    8:00am - 8:00pm

  • White Facebook Icon
  • Pinterest - White Circle

© 2018 Jackie Slomin Nutrition, LLC.  All Rights reserved. View Terms of Service and Privacy Policy.

Join Our Free Facebook Group