Baked Ziti with spinach pesto

I was planning to make spinach lasagna last night, but didn’t have the right pan, so tried this:

Serves 2:

4 handfulls dry ziti
2 tbsp. virgin olive oil
2 cloves garlic, minced
about 1/2 of a 5-ounce box fresh spinach
Italian herb mix or 1/2 tsp. basil, oregano and parsely
fresh-ground pepper
1 cup low fat ricotta cheese
1 cup pre-shredded mozzarella
1/2 jar of your favorite spaghetti sauce
some freshly grated Parmesan, Pecorino Romano, or a combination

– Preheat oven to 400 F

– In a water filled pot cook the ziti with about 1 tsp oil till al dente

– put the fresh spinach, herbs, pepper and minced garlic into a blender and chop the mix until it becomes a paste. If you want, add a little oil

– mix the cooked ziti, ricotta, mozzarella, spinach pesto mix and a little bit of the spaghetti sauce together till blended. Top off with the rest of the sauce, a sprinkle of the parmesean and some pepper.

– Bake at 400 F for about 30 minutes, then serve


About marypmadigan

Writer/photographer (profession), foreign policy wonk (hobby).
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