You know those mornings when all you want to do is eat breakfast and shuffle immediately back into bed? That was today in a nut shell. Kelly the Sloth.
While walking home, I have to pass several restaurant patios. At one spot, I got a whiff (and up-close view) of people devouring pasta dishes…they looked and smelled incredibly delicious and I immediately had food envy. I had planned on tossing up some salads for dinner, but all that changed quite quickly!
Traditional Ziti can be super delicious, yet suuuuper fatty and caloric! No thanks. Instead, I tried my best to make this as healthy as possible for a pasta dish- with chicken added for protein! Yay!
- Whole wheat penné noodles (3 cups uncooked)
- Organic ground chicken (0.5 kg)
- Extra Light Ricotta (250g)
- Tomato sauce (500g)
- White onion (3/4 chopped)
- Sliced olives (1/2 cup)
- Grape Tomatoes (3/4 pint)
- White mushrooms (6-7 medium, sliced)
- Garlic cloves (2-3 minced)
- Light white cheddar (grated- 1 1/4 cup)
- Parmesan cheese (2 tbsp)
- Basil (1/2 tsp)
1) Preheat oven to 375°F
2) Cook pasta in a large pot to package directions (be sure to take out of water slightly undercooked, as you’ll be baking them further)
3) In skillet, stir fry onions and garlic in oil for a few minutes. Add/mix in ground chicken until cooked, using spatula to separate into small pieces
4) In separate small pan, wilt about 3-4 large handfuls of fresh spinach leaves (sorry- I never measure spinach!)
5) Drain noodles and add everything from both skillets as well as tomatoes, olives, mushrooms, ricotta, basil, and 1 cup of the grated cheese. Mix everything together (if your pot was too small, you’ll have to put everything into a large mixing bowl)
6) Put into a baking dish (mine was 12″ x 8.5″)
7) Sprinkle the top with remaining 1/4 cheddar and parmesan.
8) Bake for 20-25 minutes- the top should be starting to brown and slightly crisping when it’s done.
I’d say this recipe makes enough for about 6 people, depending on hunger level! We only ate 1/4 of it for dinner between the two of us- lots for lunch tomorrow.
I just made up these ingredients and their amounts, but you can always play around with it depending on personal preferences.
Pasta craving has happily subsided