Minna and I are doing Weight Watchers. I’ve been trying to make over our more indulgent dinners so that we can still have them without blowing the day’s points+ value.
Last night, I revamped baked pasta. It was good. Not as good as the full-fat version, but still tasty nonetheless.
BudgetFoodie’s Better For You Pasta Bake
1 box whole wheat rotini, penne, or ziti
1 tbsp olive oil
1 pound lean ground chicken
1 red bell pepper, seeded and diced
1 sweet onion, seeded and diced
2 28 oz jars of pasta sauce or 6 c. homemade
1 15 oz container skim milk ricotta
8 oz shredded part-skim mozzarella
2 c. loosely packed spinach, chopped
salt, pepper, garlic to taste
Bring a large pot of water to boil for pasta and cook just until al dente. Don’t want it getting soggy.
In a large, nonstick skillet, heat the olive oil. Add chicken, onion, garlic, and red pepper. Cook until chicken is no longer pink and onions and peppers are soft and delicious.
Combine ricotta, spinach, egg, mozzarella, salt, and pepper in a medium bowl.
Spray a large casserole dish with non-stick spray, and put a thin layer of sauce on the bottom. Dump in the pasta, sauce, chicken, and cheese and mix it all together. Go on, get happy. Make sure the ricotta mixture is spread throughout the entire casserole dish.
Bake at 350 for about an hour.
This makes 12 servings at 6 points+ each. Feel free to halve it if you don’t need to feed four adults and two kids, like we do here. We had a nice salad alongside, with fruit for dessert.