INGREDIENTS

1 pound ziti
1 tablespoon olive oil
1 large yellow onion, diced
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound lean ground beef
3 cloves garlic, minced
1/2 cup chopped fresh oregano (optional)
1 26-ounce jar pasta sauce
1/2 cup (2 ounces) grated Parmesan
1 15-ounce container ricotta
1 10-ounce box frozen spinach, thawed and squeezed to remove liquid
1 cup grated mozzarella

INSTRUCTIONS

Makes 4 servings

1. Cook the ziti according to the package instructions.

2. Heat oven to 400° F.

3. In a large pot, over medium-low heat, heat the oil. Add the onion, salt, and pepper.

4. Cover and cook until the onion is softened, 5 to 7 minutes.

5. Add the beef, increase heat to medium-high, and cook until no trace of pink remains, 5 to 8 minutes.

6. Drain any remaining liquid. Add the garlic and oregano (if using) and cook for 2 minutes.

7. Add the pasta sauce and heat for 3 minutes. Remove from heat.

8. Add the cooked pasta and toss to coat. Add the Parmesan, ricotta, and spinach and toss again.

9. Spread the mixture into a 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 15 minutes.

Tip: If you prefer, substitute Italian sausage for the ground beef and chopped broccoli for the spinach.

To Freeze:
-Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months.

To Reheat:
-Thaw overnight in the refrigerator or thaw partially in the microwave.
-Cover and heat in a 350° F oven for 1 hour
-Uncover and heat until the mozzarella melts, about 10 minutes more.

Nutrition per serving
CALORIES 1165.23(36% from fat); FAT 46.43g (sat 21.31g);
CHOLESTEROL 176.15mg; CALCIUM 672.94mg; CARBOHYDRATE 117.18g;
SODIUM 1628.12mg; PROTEIN 70.1mg; FIBER 7.12g; IRON 9.95mg