Baked Ziti With Spinach and Tomatoes Recipe Review


  • 3/4 pound hot Italian sausages, casings removed
  • 1 medium onion, chopped
  • 3 large garlic cloves, chopped
  • 1 28-ounce can diced peeled tomatoes
  • 1/4 cup pesto sauce
  • 10 ounces ziti or penne pasta (about 3 cups), freshly cooked
  • 8 cups spinach leaves
  • 6 ounces mozzarella cheese, cubed
  • 1 cup grated Parmesan cheese (about 3 ounces)

For directions, visit Epicurious.

Recipe Notes:

I almost always substitute 1 pound of sliced mushrooms (white or baby bella are my favorites) for the sausage and make this into vegetarian dish. Sometimes I make it with both mushrooms and sausage. I’ve also substituted cubed eggplant with delicious results.

I usually use frozen spinach, because I’m more likely to have it around the house.

Recipe Review:

Since stumbling on this recipe on Epicurious years ago, this has become a favorite dinner of my husband and me. It’s delicious, easy to make, and fairly healthy. I especially like the addition of the pesto.

My rating: (5 / 5)