5 oz uncooked reduced-calorie, high-fiber penne pasta 1 cup chopped onion 1 1/2 cups ground-beef soy crumbles 1 tbsp chopped garlic 4 cups spinach leaves 3/4 cup light or low-fat ricotta cheese 2 tbsp chopped fresh basil 1 1/2 cups canned crushed tomatoes 1/2 cup plus 2 tbsp shredded part-skim mozzarella 2 tbsp reduced-fat Parmesan style grated topping
Preheat oven to 375°F. Spray an 8-in by 8-in baking pan with nonstick spray. In a large pot, cook pasta al dente according to package directions. Drain and transfer to a large bowl.
Meanwhile, bring an extra-large skillet sprayed with nonstick spray to medium heat. Cook and stir onion until slightly softened, about 3 minutes. Add soy crumbles and garlic, and raise temperature to medium high. Cook and stir until soy crumbles have thawed, about 3 more minutes.
Add spinach and cook and stir until it has wilted and excess moisture has evaporated, about 3 minutes. Remove from heat, pat dry, and stir in the ricotta cheese and basil.
Transfer contents of the skillet to the bowl of cooked pasta. Add tomatoes and 1/2 cup mozzarella cheese, and toss to mix.
Evenly place pasta mixture in the baking pan. Sprinkle with Parm-style topping and remaining 2 tbsp. mozzarella cheese.
Bake until entire dish is hot and cheese on top has melted, about 15 minutes. Eat up!
Subscribe to Dr. Oz’s newsletter and never miss the best content.
Get everything you need to live healthy and happy.
Click here to sign up.