Ziti Baked with Spinach, Tomatoes, and Smoked Gouda

Substitute smoked cheddar for the Gouda, if you like.

Yield: 5 servings

Ingredients

• 8  ounces  uncooked ziti
• 1  tablespoon  olive oil
• 1  cup  chopped onion
• 1  cup  chopped yellow bell pepper
• 3  garlic cloves, minced
• 1  (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
• 1  (10-ounce) can Italian seasoned diced tomatoes (such as Rotel Bold Italian)
• 4  cups  baby spinach
• 1 1/4  cups  (5 ounces) shredded, smoked Gouda cheese, divided
• Cooking spray

Preparation

Preheat oven to 375°.

Cook pasta according to package directions, omitting salt and fat. Drain well.

Heat the oil in a Dutch oven over medium-high heat. Add onion and pepper; sauté 5 minutes. Add garlic to pan; sauté 2 minutes or until onion is tender. Stir in tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Add spinach to pan; cook 30 seconds or until spinach wilts, stirring frequently. Remove from heat. Add pasta and 3/4 cup cheese to tomato mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese. Bake at 375° for 15 minutes or until cheese melts and begins to brown.

Nutritional Information

Calories:

382 (30% from fat)

Fat:

12.7g (sat 5.7g,mono 4.6g,poly 0.9g)

Protein:

17g

Carbohydrate:

52.3g

Fiber:

4.3g

Cholesterol:

33mg

Iron:

4.4mg

Sodium:

977mg

Calcium:

334mg