This has been a crazy week of weather in North Texas. Just last week it was 27 degrees and snowing/icing, and two days later it was 70 degrees and sunny. I’ve lived in Texas my whole life and it still entertains me when we have such drastic weather changes! But hey, I’ll take 70 degrees in February any day.
Last week when it was cold, I made a lighter version of my favorite baked ziti recipe by using less cheese and adding in spinach. It’s a very easy recipe and can be ready to bake in about 15 minutes.
First you boil the pasta, and then combine with no salt added tomato sauce, reduced fat ricotta, mozzarella, one egg, and frozen chopped spinach.
Then we top with more tomato sauce…
Then 2% mozzarella cheese and parmesan.
Bake at 350 for 30 minutes, and voila! Cheesy goodness. I forgot to take a picture of the finished casserole, so here’s a picture with our first two servings taken out of it…
Finished product! This 9×13 dish lasted for three dinners and two lunches for me and my boyfriend. I love cooking a giant dish and then eating off of it for several days. No cooking + no mess for three days is a nice break!
You can find the recipe in my recipe box!
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!