Baked Ziti Florentine

Baked ziti has always been a favorite dish of mine, but I haven't enjoyed it in a while. I thought that since I'm dieting, baked ziti would be a no-no, but with this recipe, you can now say yes-yes! (I know, a little corny, but the words just came pouring out of me!). I decided to try that new Ronzoni Smart Pasta, and it tastes like regular pasta, it just has a lot of fiber (6 grams per serving). Also, look for pasta sauce that has 1-2 grams of fat per 1/2 cup serving, that helps keep the points down. Each serving in this easy recipe is 6 points. You can easily cut the recipe in half for a smaller crowd (or for a single person with 2 extra meals, which is what I do).

Baked Ziti Florentine
Serves 6

1 box high fiber penne
2 cups marinara sauce
1 cup part-skim ricotta cheese
1 cup thawed frozen chopped spinach
1/2 cup shredded part-skim mozzarella cheese

Preheat oven to 350°F. Cook penne according to package directions for firm. Drain pasta. Place pasta in a 13- x 9-inch baking dish. Add tomato sauce and mix to combine. Combine ricotta cheese and spinach in a small bowl. Add to pasta mixture in dish and mix to combine. Sprinkle shredded mozzarella on top of pasta mixture. Bake until cheese is melted and mixture is hot and bubbly, 30-40 minutes.