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!