Spinach Ziti Casserole

ziti casserole

I made another recipe from The Six O’Clock Scramble: Spinach Noodle and Cheese Bake. Except I changed it around a lot.

The recipe calls for 10 ounces of frozen spinach, but I used a 1 lb. bag. The spinach is supposed to be mixed in with all the other ingredients: white sauce, diced tomatoes, ziti, and Parmesan cheese. But my son got agitated at the idea of spinach being mixed into his noodles, so I just layered the spinach on the bottom of the casserole pan. Instead of Parmesan, I used shredded mozzarella. I changed some other things, too.

My son picked out the noodles and tomatoes and left behind the creamy sauce and spinach. My husband exclaimed, “Tuscan! Mmmmm. Peccadillo Romano!” Then he ate two portions. Pointing at his plate, he said, “This recipe is going straight to the blog. That way I can read about it and find out what I have been eating.”

Spinach Ziti Bake
8 ounces ziti
1 lb spinach defrosted
1/4 cup flour (I used whole wheat, and it was fine)
2 Tbl. oil
2 cloves garlic, minced
1 small onion, chopped
2 cups milk
4 ounces shredded mozzarella
14.5 ounces canned diced tomatoes

Boil pasta until al dente. Drain.

Defrost spinach and drain well. Layer the spinach on the bottom of a greased 9×13 pan and season with salt and pepper.

Saute onion and garlic in oil until translucent. Add the flour and cook, stirring, for 30 seconds. Add milk to the flour mixture and cook, stirring, until the sauce thickens.

Combine the ziti, sauce, diced tomatoes, most of the shredded cheese (set aside some for topping casserole). Pour the pasta mixture over the spinach in the casserole dish and sprinkle over the reserved cheese.

Bake the casserole in a 350 degree oven until the cheese is melted and golden and the pasta is heated through, about 30 minutes.

The pasta was nice, but I don’t like having to mess up two pots plus a casserole dish for a simple dinner.

Aviva has a blog that looks interesting. Recipes there that look interesting: Spiced Chicken with Maple Butter Glaze, Middle Eastern Green Salad with Mint, and Mediterranean Quinoa Salad.

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