Easy Cheesy Baked Ziti

This cozy Spinach Cottage Cheese Pasta Bake is layered with creamy cheese, tender noodles, and saucy goodness perfect for a family dinner. Kids will love helping out, especially when squeezing the spinach like a superhero to get all the water out! Mixing breadcrumbs with olive oil adds a crispy, golden topping.

Recipe

Yield: 5 servings

Ingredients:

  • 4 cups of dried short noodles, such as penne, or rigatoni

  • 1 (680ml) can tomato sauce

  • 1 cup cottage cheese

  • 1 pack frozen spinach, defrosted

  • ½ cup seasoned Italian breadcrumbs

  • 1 tbsp olive oil

  • ½ tsp salt

  • ¼ tsp pepper

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • 1 tsp dried oregano

Equipment:

  • 8x8 baking tray, Dish towel

  • Can opener, laddle, strainer

  • Measuring cups, and spoons

  • Large pot, large bowl

  • Mixing spoon

  • 2 Small bowls

Directions:

  1. Preheat oven to 350 °F.

  2. With grown up supervision, going to fill a large pot 2/3rds of the way with water and bring it to a boil. Once boiling add the pasta and a generous pinch of salt. Cook according to package directions until al dente. Then strain the noodles and rinse with water so they don’t stick together.

  3. Take the spinach and wrap it in the dish towel, then with all your might squeeze the spinach over a bowl. Watch as all the liquid comes out. Once very little water is coming out, your spinach is ready and can be set aside.

  4. In a separate bowl, season the cottage cheese. Combine cottage cheese, salt, pepper, garlic powder, onion powder and oregano.

  5. In a small bowl combine your seasoned breadcrumbs and tbsp of oil.

  6. To assemble, pour a thin layer of tomato sauce in your baking dish. Put a layer of noodles, and cover them with about ½ the cottage cheese mixture. Spread about half the spinach on top. Repeat with another round of sauce, pasta, cheese, spinach. And top with a final layer of tomato sauce and sprinkling of breadcrumbs.

  7. Bake for 30 mins, let it sit for about 10 minutes before cutting it.

Storage:

  • Fridge: Store baked ziti in an airtight container in the fridge for up to 4 days.

  • Freezer: Freeze baked ziti in either individual portions or leave it whole. Wrap the ziti in plastic wrap or aluminum foil, or freeze in an airtight container. 

    • Reheat by thawing in the fridge overnight and bake/microwave until heated through. 

  • Make ahead: Follow the recipe up to Step 6 and assemble your ziti. Cover and refrigerate unbaked ziti up to 2 days in advance. 

    • When ready to eat, cover it tightly with aluminum foil and bake at 350°F for 20 minutes. Then remove the aluminum foil and bake for another 10 minutes.