Baked Ziti with Spinach – makes the perfect meatless meal. Cheesy and flavorful. Look no further for the perfect baked ziti recipe!
Recently I’ve been sharing some healthier and low carb recipes but I promised you guys I would share a naughty recipe and here it is. Although I did throw in some spinach 🙂
Baked Ziti with Spinach! Ok, I didn’t use ziti because I prefer penne. The lines on the penne help the sauce adhere to the pasta. Plus, baked ziti sounds way better than baked penne with spinach. Baked Ziti just sounds cheesier and naughtier.
As far as vegetables go, pick your favorite. I love spinach and think spinach and cheese go great together.
I think buffalo mozzarella cheese is key. I like to mix in the buffalo mozzarella and then use shredded mozzarella and parmesan for the top.
What can you serve spinach baked ziti with? I thought you’d never ask…
You can serve it with, salad, grilled chicken, garlic bread, caramelized vegetables, chicken parm, etc.
Tip: Place the spinach in a food processor if you don’t feel like cutting it yourself.
Once in a while, we all need a delicious plate of baked ziti and a glass of wine. Enjoy!
The pull is important.
Check out these other delicious beauties,
Baked Ziti with Spinach
Rich and Delicious Spinach Baked Ziti. The perfect 30-minute meal. Do yourself and your family a favor and make this asap.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- 1 lb penne or ziti pasta
- 1 small onion
- 2 garlic cloves
- 2 tsp red crushed pepper (optional)
- 28 ounces crushed tomatoes
- 15 ounces whole milk ricotta
- 1 cup fresh spinach
- 1 tsp granulated garlic
- 1 tsp dried oregano
- 1/4 cup fresh parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 lb buffalo mozzarella cheese
- salt and pepper to taste
- Bring a large pot of water to a rapid boil and salt generously.
- Cook the pasta according to packaging instructions or al dente.
- Preheat oven to 500 degrees.
- In a large skillet over medium-high heat, cook the onions until translucent.
- Stir in the fresh minced garlic and red crushed pepper and cook for an additional 20 seconds.
- Stir in the crushed tomatoes and season with oregano, salt, and pepper.
- Reduce the heat to medium-low and cook for 15 minutes.
- Finely chop the fresh spinach.
- In a large bowl, combine the ricotta, granulated garlic, salt, pepper, spinach, and half of the parmesan cheese.
- Add the cooked pasta to the sauce and stir until well combined.
- Add the ricotta mixture to the pasta.
- Stir in the buffalo mozzarella and check for seasoning.
- Place the pasta in a casserole dish and top it off with shredded mozzarella cheese and the remaining parmesan cheese.
- Bake for 10 minutes or until the cheese is completely melted.
- Serving Size: 8 servings