with Roasted Red Peppers and Spinach
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Penne pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Spinach • Ricotta cheese (milk) (pasteurized whey, pasteurized milk, citric acid, salt) • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Garlic • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Chili flakes.
Allergens
Tags
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Ricotta Cheese
100 g
Baby Spinach
113 g
Garlic, cloves
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Mozzarella Cheese, shredded
0.75 cup
Italian Seasoning
2.15 g
Chili Flakes
4 g
Penne
170 g
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
2 tbsp
- Before starting, preheat the broiler to high.
To a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat. Wash and dry all produce. - Add penne to the boiling water. Cook uncovered for 10-12 min, stirring occasionally, until tender.
- Drain and return penne to the same pot, off heat.
- Peel, then mince or grate garlic.
- Roughly chop the spinach.
- Core, then cut pepper into 1/2-inch pieces.
- To an unlined baking sheet, add peppers and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. Broil in the middle of the oven for 8-10 min, stirring halfway through, until tender-crisp.
- Meanwhile, to a small bowl, add ricotta, 1/2 tsp (1 tsp) Italian Seasoning and 1/4 tsp (1/2 tsp) chili flakes. Season with salt and pepper, then stir to combine.
- Set aside.
- Heat a large oven-proof pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then the garlic. Cook for 30 sec, stirring often, until fragrant.
- Add crushed tomatoes and 1 tsp (2 tsp) Italian Seasoning. Cook for 2-3 min, stirring occasionally, until sauce is slightly reduced.
- Add spinach and peppers, then stir for 1-2 min, until spinach is wilted. Season with salt and pepper.
- Dollop chili-spiced ricotta over the pasta, then sprinkle over the mozzarella. (NOTE: If you don't have an oven-proof pan, use an 8x8-inch baking dish for 2 servings, or a 9x13-inch baking dish for 4 servings.)
- Broil in the middle of the oven for 3-5 min, until cheese is melted.
- Divide baked ziti between plates.
- Sprinkle over more chili flakes.
790
kcal
Calories
32
g
Fat
13
g
Saturated Fat
98
g
Carbohydrate
18
g
Sugar
10
g
Dietary Fiber
34
g
Protein
55
mg
Cholesterol
990
mg
Sodium
1
g
Trans Fat
1550
mg
Potassium
650
mg
Calcium
6
mg
Iron
with Roasted Red Peppers and Spinach
with Sweet Peppers, Green Onions and Sour Cream
