Ingredients:

  • 1 lb Ziti or Penne pasta
  • 24 oz Low-sodium marinara sauce
  • 1 tbsp Olive oil
  • 1 cup part-skim ricotta cheese
  • 1 cup low-fat cottage cheese
  • 1 large egg, beaten
  • 2 cups fresh baby spinach, finely chopped
  • ½ tsp dried oregano
  • ½ tsp garlic powder
  • ¼ tsp salt
  • 2 cups shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • Fresh basil leaves for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add the ziti and cook for 2 minutes less than the package's al dente instructions. Drain in a colander and set aside.
  2. In a large mixing bowl, combine the ricotta, cottage cheese, beaten egg, chopped spinach, oregano, garlic powder, and salt. Whisk until smooth and spinach is evenly distributed.
  3. Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
  4. Fold the parboiled pasta into the cheese mixture, then stir in the remaining marinara until all noodles are coated.
  5. Top the mixture with shredded mozzarella and parmesan cheese.
  6. Bake for 25–30 minutes until the cheese is bubbling and the edges are mahogany-colored. Garnish with fresh basil before serving.