Spinach Ziti

Spinach Ziti

85

"A simple, colorful pasta dish. Serve with a tossed salad and freshly grated parmesan cheese for a great meal."
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Ingredients

servings 196 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot filled with salted water to a boil. Add ziti and cook until tender but still firm, about 12 minutes.
  2. Meanwhile, in a medium sized non-reactive pan, combine tomatoes and hot pepper flakes. Warm over medium-low heat, breaking up tomatoes if necessary.
  3. Drain pasta and return to hot pan. Add spinach, cream cheese and nutmeg. Cook, stirring, over low heat until spinach wilts, 1-2 minutes. Pour tomato sauce over spinach ziti. Stir and toss gently to mix.

Reviews

85
  1. 104 Ratings

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Most helpful positive review

This turned out well after a few alterations. I doubled the amount of spinach, and it was just enough. The diced tomatoes weren't enough, so I added a little bit of extra tomato sauce and abou...

Most helpful critical review

I veganized this recipe by using vegan cream cheese instead. I liked this pretty well, but I (like others) made a lot of modifications. I started by creating a marinara sauce (sauteed some garli...

This turned out well after a few alterations. I doubled the amount of spinach, and it was just enough. The diced tomatoes weren't enough, so I added a little bit of extra tomato sauce and abou...

Yummy! This is creamy & light all at the same time. I probably used 4-6 oz of spinach; our precleaned bags are 9 oz. Just use whatever will fit in your pot. Try making it with whole wheat pa...

This is so good! The nutmeg gives it a different but good taste. I doubled the red pepper flakes, used 6 oz. of baby spinach (definitely do the 6 oz instead of 4), and used fat free cream cheese...

WOW! YUM! There is a little confusion with this recipe. The directions say stewed tomatoes the description says diced. I used diced. Must admit I made a change and will make another change t...

Yummy with addition of Italian spices (I used a can of diced tomatoes with basil/oregano/garlic). I also doubled the amount of spinach and cream cheese. Topped off with parmesan cheese at the en...

I loved it! and so did my family including my pre-schoolers. I did add about 1/3 cup milk with the cream cheese and 1/2 cup prepared tomato sauce with the stewed tomatoes. I did thinly slice p...

I veganized this recipe by using vegan cream cheese instead. I liked this pretty well, but I (like others) made a lot of modifications. I started by creating a marinara sauce (sauteed some garli...

Was delicious, then doubled tomatoes, increased spinach to 9oz and actually ended up using all 8oz of a block of cream cheese. Also, added oregano and basil to the tomatoes. Chopped sundried to...

This recipe was pretty good. I just made it for dinner today and my three year old son and husband really liked it. It was very easy and fast to make and also a very affordable meal. I'll make i...