Lasagna- Style Baked Ziti with a Twist

(adapted from Real Simple Magazine)

12 oz. ziti (about 4 cups) [Use 1 box of whole wheat penne.]

1 TB olive oil

1 large onion, chopped

2 cloves garlic, finely chopped [Use the garlic press and 4-5 cloves of garlic.]

½ pound lean ground beef [Since I don’t eat a lot of red meat, I will use ground turkey.]

1 26 oz. jar of marinara sauce

1 bunch spinach, thick stems removed (about 4 cups) [1 bag of spinach.]

½ cup ricotta

½ cup grated Parmesan (2 oz.) [ Double.]

1 cup grated mozzarella (4 oz.) [Double.]

[If you prefer, substitute Italian or turkey sausage for the ground beef or chopped broccoli for the spinach.]

Heat oven to 400 degrees F. Cook the pasta according to the package directions. Drain the pasta and return to the pot.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until they begin to soften, 4-5 minutes. (Probably more like 10 minutes.) Add the beef/turkey, a dash of salt and pepper, and cook, breaking up the meat with a spoon until its no longer pink, 5-6 minutes more.

Toss the pasta with the meat mixture, marinara sauce, spinach, ricotta, and ¼ cup of the Parmesan. Transfer to a 9x13-baking dish or 4 large ramekins. Sprinkle with mozzarella and the remaining Parmesan and bake until the cheese melts, 12-15 minutes.