Baked Ziti with Spinach

Baked Ziti with Spinach


  • 4 oz dry whole wheat ziti (or penne) pasta
  • 2 tsp. olive oil
  • 4 cloves garlic finely chopped
  • 1 (10-oz.) bag raw spinach
  • 1½ cups whole peeled tomatoes (like San Marzano or Cento) crushed or pureed in blender or food processor.
  • ¼ cup finely chopped basil leaves
  • ½ tsp. sea salt (or Himalayan salt)
  • ¼ tsp. ground black pepper
  • 1 dash crushed red pepper flakes (optional)
  • ¾ cup part-skim Mozzarella cheese divided use
  • ¼ cup grated Parmesan cheese
  • 1½ cups part-skim ricotta cheese
  • Nonstick cooking spray


  1. Cook pasta according to package directions; drain. Set aside. 

  2. Preheat oven to 375º F.

  3. Heat oil in large nonstick skillet over medium-high heat.

  4. Add garlic; cook, stirring frequently, for 1 minute.

  5. Add spinach, tomatoes, and basil. Season with salt and pepper; cook, stirring frequently, for 4 to 5 minutes.

  6. Combine spinach mixture, pasta, red pepper flakes (if desired), ½ cup mozzarella cheese, Parmesan cheese, and ricotta cheese in a large bowl; mix well. 

  7. Place in a 2½ to 3-quart casserole that is lightly coated with spray. Bake, covered with aluminum foil, for 35 minutes. Remove foil. 

  8. Top evenly with remaining ¼ cup mozzarella cheese. Bake an additional 10 to 15 minutes, or until cheese is bubbly.

Courtesy of BeachBody On Demand