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Baked Ziti with Spinach and Tomatoes

Baked Ziti with Spinach and Tomatoes
Recipe Date:
September 3, 2015
Serving Size:
Cook Time:
Imperial (US)
  • 3/4 lb Hot Italian Sausage, casing removed
  • 1 Medium Onion, chopped
  • 3 Large Cloves Garlic, chopped
  • 1 Can (28 oz.) Diced, Peeled Tomatoes
  • 1/4 cup Pesto Sauce (purchased is fine)
  • 10 ozs Ziti or Penne Pasta (about 3 cups), freshly cooked
  • 8 cups Fresh Spinach, ready-to-use leaves (about 2/3 of a 10 oz. package)
  • 6 ozs Mozzarella Cheese, cubed
  • 1 cup Parmesan Cheese, grated (about 3 oz.)

Pairing Notes:  This dish has all the right elements to make the Sangio sing.

Chef's Tip: We add a lot more mozzarella because we like it very cheesy.

Recipe link  

Recipe courtesy of Carmela M. Meely, Walnut Creek, California; Bon Appétit November 1994.

Photo courtesy of