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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A vegetarian-ized version of a Real Simple recipe. I also substituted cottage cheese for ricotta because my husband doesn't like the texture of ricotta. Ingredients:
1 lb ziti pasta |
1 tablespoon olive oil |
1 large yellow onion, diced |
3/4 teaspoon kosher salt |
1/4 teaspoon black pepper |
3 garlic cloves, minced |
1/2 cup chopped fresh oregano (optional) |
1 (26 ounce) jar pasta sauce |
1/2 cup grated parmesan cheese |
1 (15 ounce) container low fat cottage cheese |
1 (10 ounce) box frozen spinach, thawed and squeezed to remove liquid |
1 cup grated mozzarella cheese |
Directions:
1. Cook the ziti according to the package instructions.
2. Heat oven to 400°F.
3. In a large pot, over medium-low heat, heat the oil. Add the onion, salt, and pepper. Cover and cook until the onion is transparent, 10-12 minutes. Add the garlic and oregano (if using) and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the Parmesan, ricotta, and spinach and toss again. Spread the mixture into a 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 15 minutes.
4. Tip: If you prefer, substitute chopped broccoli for the spinach.
5. To Freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months.
6. To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Cover and heat in a 350° F oven for 1 hour. Uncover and heat until the mozzarella melts, about 10 minutes more.
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