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Spinach Ziti

Read Reviews (81)

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

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Original recipe makes 6 servings Change Servings

8 ounces ziti pasta
1 (14.5 ounce) can Italian-style stewed tomatoes
1/8 teaspoon crushed red pepper flakes

4 ounces fresh spinach, washed and chopped
2 ounces cream cheese
1/4 teaspoon ground nutmeg

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Directions

Bring a large pot filled with salted water to a boil. Add ziti and cook until tender but still firm, about 12 minutes.
Meanwhile, in a medium sized non-reactive pan, combine tomatoes and hot pepper flakes. Warm over medium-low heat, breaking up tomatoes if necessary.
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.

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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 about half a jar of alfredo sauce with mushrooms, and only then was it creamy enough. From what other reviews said, I added a little bit of salt and black pepper as well as a few teaspoons of dried oregano. My roommates loved it, but it definitely needed the extra ingredients.

—KATERINAJB

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Most Helpful Critical Review

Jun 28, 2010

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 garlic and onion in olive oil with italian seasonings, salt, pepper, then added tomato sauce instead of diced tomatoes). I think it would have been tragically under seasoned if I hadn't gone this route. I doubled the spinach and cream cheese like many other reviewers recommended. My husband really liked this.

—smallu

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100 Ratings

Mar 23, 2005

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 pasta for a good for you meal. If your family doesn't like whole wheat pasta (like mine) try Barilla Plus (in a yellow box). It tastes like white pasta, but has the health benefits of whole wheat pasta.

—CHICKEYMOMMA

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Mar 11, 2006

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. I also added 1/3 tsp. black pepper, a dash of salt, 1/3 tsp. oregano, 1/3 tsp. thyme and 1/4 tsp. garlic powder. Helped a lot. I have also made this when I did not have cream cheese by doing 3/4 cup skim milk and 1/3 cup margarine to make a cream sauce and added parmesan directly to it. Tastes a little different but is a great substitution. Works fine with macaroni noodles too.

—Sola

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Nov 12, 2005

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 the next time I make it. I used 3 cubes of Light laughing cow cheese in place of cream cheese. The next time I make this (a repeat recipe) I will only use a pinch of nutmeg. The nutmeg really adds to this recipe but 1/3 teaspoon was too much. I will try 1/2 that in the future.

—RACHEL1070

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May 19, 2008

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 end. Good as leftovers.

—sashton23

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Aug 12, 2008

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 pork tenderloin and brown with some garlic and Italian seasoning and added to the pasta for my meat lovin' family. I think it would be good with sliced/diced chicken, too.

—stacybic

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Jan 16, 2005

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 it again in the future.

—MarisLatinTwist

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Nutrition

Calories
196 kcal
10%

Carbohydrates
32.7 g
11%

Cholesterol
10 mg
3%

Fiber
2.7 g
11%

Protein
6.7 g
13%

Sodium
194 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spinach Ziti

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 196
Calories from Fat: 36

% Daily Value *
Total Fat 4g 6 %
Saturated Fat 2.2g 11 %
Cholesterol 10mg 3 %
Sodium 194mg 8 %
Potassium 282mg 8 %
Total Carbohydrates 32.7g 11 %
Dietary Fiber 2.7g 11 %
Protein 6.7g 13 %
Sugars 3.9g
Vitamin A 43 %
Vitamin C 20 %
Calcium 7 %
Iron 27 %
** Thiamin 2 %
** Niacin 32 %
** Vitamin B6 6 %
** Magnesium 13 %
** Folate 70 %

* 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.