These recipes were modified versions of others. I would have delighted to have this written out for me as a mom who is constantly looking for a tried-and-true recipe. I used the exact ingredients I mentioned to make this dish. I am unable to make any predictions about how they might come out if you used different ingredients. The recipe as written resulted in chewy, delectable oatmeal chocolate chip cookies. These are casein- and gluten-free. Due to the egg, they are not vegan.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- olive oil cooking spray
- 1 (16 ounce) package ziti pasta
- 1 tablespoon olive oil
- ½ (8 ounce) package fresh spinach, chopped
- 1 (4 ounce) package fresh mushrooms, sliced
- 1 (15 ounce) container part-skim ricotta cheese
- 1 (8 ounce) package crumbled goat cheese
- ½ (8 ounce) package shredded mozzarella cheese
- 1 (14 ounce) jar spaghetti sauce
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking pan with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
- Heat olive oil in a skillet over medium-high heat. Saute spinach and mushrooms in the hot oil until soft, about 5 minutes. Remove from heat and add to ziti.
- Add ricotta cheese, goat cheese, and 1/2 of the mozzarella cheese to the ziti mixture; combine thoroughly. Mix in spaghetti sauce and transfer to the prepared baking pan. Sprinkle with remaining mozzarella cheese.
- Bake, uncovered, in the preheated oven until bubbly and cheese is melted, about 15 minutes.
- Preferably use a spaghetti sauce made with red wine.
- Please note the differences in ingredient amounts and yield when using the magazine version of this recipe.
Nutrition Facts
| Calories | 325 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 2 g |
| Protein | 17 g |
| Saturated Fat | 7 g |
| Sodium | 344 mg |
| Sugars | 5 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I loved this and the recipe made a ton, almost overflowing my 9 x 13″ casserole dish. I doubled the mushrooms because my family loves those and substituted cream cheese for the goat cheese which was far too expensive. I kept having to add more sauce and wound up using about 40 oz. to get the right proportion. My husband also decided to add some grated provolone to the mozzarella (just because he has to do something!!). We really enjoyed as a meatless dish and my rating is based on that, but I honestly can say we missed the meat!!
Used Zucchini instead of mushrooms. Cooked zucchini and spinach in garlic for more flavor. Used Vodka sauce (and doubled sauce). Saved 2 cups of sauces for top of dish, then cheese. Also needed about 10 minutes added to cooking time so good!
has no seasoning, reheated and added garlic and oregano.
delicious!
Made this for a family gathering. Everyone loved it, especially the picky eater! He even ate the leftovers the next day. I would use more sauce and cut out the goat milk. It was an instant favorite.
Delicious, didn’t make any modifications apart from adding red pepper flakes.
I made a few changes per my family’s tastes: I did not use mushrooms or goat cheese; I used a lot more sauce than it said; and I used a lot more mozzarella than it said. Simple and delicious! Family said even more sauce next time (I used 24 oz; will throw in another jar – noodles are thirsty!). Also used 16 oz part-skim ricotta.
Simple and delicious. The only changes I made was I added hamburger and I put it in the oven for around 30 minutes
made it today added garlic and my whole family loved it! Thanks for the resipe
Lots of compliments and the pasta was just right . I did not use mushrooms because my husband is not a fan so I added additional spinach. I will be making this recipe again!
Wonderful! Only change was the pasta. I had fusilli so I used that. Cheesy deliciousness!
We love this recipe! I did add onions with the mushrooms.
Great baked ziti recipe…as someone who loves all things with pasta and spinach, I don’t understand how one reviewer can say sautéed spinach could be tough.. This recipe can be modified to include a variety of veggies.. artichokes, mushrooms, broccoli rabe.. whatever you have on hand
This recipe is very similar to another baked ziti recipe that I make, but this one has the addition of the spinach, mushrooms and goat cheese. I only used about 3/4 container of the ricotta, which was plenty enough. I also just eye-balled the red sauce, until it looked like enough (probably a bit more than 14 oz, as my jar of marinara was 24 oz). A good, quick and easy weeknight meal. I divided it into two containers, so I could share with a neighbor.