A simple, colorful pasta dish. Serve with a tossed salad and freshly grated parmesan cheese for a great meal.

Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot filled with salted water to a boil. Add ziti and cook until tender but still firm, about 12 minutes.

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  • Meanwhile, in a medium sized non-reactive pan, combine tomatoes and hot pepper flakes. Warm over medium-low heat, breaking up tomatoes if necessary.

  • Drain pasta and return to hot pan. Add spinach, cream cheese and nutmeg. Cook, stirring, over low heat until spinach wilts, 1-2 minutes. Pour tomato sauce over spinach ziti. Stir and toss gently to mix.

Nutrition Facts

196 calories; protein 6.7g 13% DV; carbohydrates 32.7g 11% DV; fat 4g 6% DV; cholesterol 10.4mg 4% DV; sodium 193.5mg 8% DV. Full Nutrition

Reviews (94)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/10/2003
This turned out well after a few alterations. I doubled the amount of spinach and it was just enough. The diced tomatoes weren't enough so I added a little bit of extra tomato sauce and about half a jar of alfredo sauce with mushrooms and only then was it creamy enough. From what other reviews said I added a little bit of salt and black pepper as well as a few teaspoons of dried oregano. My roommates loved it but it definitely needed the extra ingredients. Read More
(35)

Most helpful critical review

Rating: 3 stars
06/28/2010
I veganized this recipe by using vegan cream cheese instead. I liked this pretty well but I (like others) made a lot of modifications. I started by creating a marinara sauce (sauteed some garlic and onion in olive oil with italian seasonings salt pepper then added tomato sauce instead of diced tomatoes). I think it would have been tragically under seasoned if I hadn't gone this route. I doubled the spinach and cream cheese like many other reviewers recommended. My husband really liked this. Read More
(7)
114 Ratings
  • 5 star values: 49
  • 4 star values: 47
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 1
Rating: 4 stars
08/09/2003
This turned out well after a few alterations. I doubled the amount of spinach and it was just enough. The diced tomatoes weren't enough so I added a little bit of extra tomato sauce and about half a jar of alfredo sauce with mushrooms and only then was it creamy enough. From what other reviews said I added a little bit of salt and black pepper as well as a few teaspoons of dried oregano. My roommates loved it but it definitely needed the extra ingredients. Read More
(35)
Rating: 5 stars
03/23/2005
Yummy! This is creamy & light all at the same time. I probably used 4-6 oz of spinach; our precleaned bags are 9 oz. Just use whatever will fit in your pot. Try making it with whole wheat pasta for a good for you meal. If your family doesn't like whole wheat pasta (like mine) try Barilla Plus (in a yellow box). It tastes like white pasta but has the health benefits of whole wheat pasta. Read More
(30)
Rating: 5 stars
03/11/2006
This is so good! The nutmeg gives it a different but good taste. I doubled the red pepper flakes used 6 oz. of baby spinach (definitely do the 6 oz instead of 4) and used fat free cream cheese. I also added 1/3 tsp. black pepper a dash of salt 1/3 tsp. oregano 1/3 tsp. thyme and 1/4 tsp. garlic powder. Helped a lot. I have also made this when I did not have cream cheese by doing 3/4 cup skim milk and 1/3 cup margarine to make a cream sauce and added parmesan directly to it. Tastes a little different but is a great substitution. Works fine with macaroni noodles too. Read More
(24)
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Rating: 5 stars
11/12/2005
WOW! YUM! There is a little confusion with this recipe. The directions say stewed tomatoes the description says diced. I used diced. Must admit I made a change and will make another change the next time I make it. I used 3 cubes of Light laughing cow cheese in place of cream cheese. The next time I make this (a repeat recipe) I will only use a pinch of nutmeg. The nutmeg really adds to this recipe but 1/3 teaspoon was too much. I will try 1/2 that in the future. Read More
(19)
Rating: 4 stars
05/19/2008
Yummy with addition of Italian spices (I used a can of diced tomatoes with basil/oregano/garlic). I also doubled the amount of spinach and cream cheese. Topped off with parmesan cheese at the end. Good as leftovers. Read More
(11)
Rating: 5 stars
08/12/2008
I loved it! and so did my family including my pre-schoolers. I did add about 1/3 cup milk with the cream cheese and 1/2 cup prepared tomato sauce with the stewed tomatoes. I did thinly slice pork tenderloin and brown with some garlic and Italian seasoning and added to the pasta for my meat lovin' family. I think it would be good with sliced/diced chicken too. Read More
(9)
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Rating: 4 stars
02/11/2009
Was delicious, then doubled tomatoes, increased spinach to 9oz and actually ended up using all 8oz of a block of cream cheese. Also, added oregano and basil to the tomatoes. Chopped sundried tomatoes would have been good added to the final mixture. My family loved it and had seconds even though everyone'd trying to cut calories! Read More
(8)
Rating: 4 stars
01/16/2005
This recipe was pretty good. I just made it for dinner today and my three year old son and husband really liked it. It was very easy and fast to make and also a very affordable meal. I'll make it again in the future. Read More
(7)
Rating: 3 stars
06/28/2010
I veganized this recipe by using vegan cream cheese instead. I liked this pretty well but I (like others) made a lot of modifications. I started by creating a marinara sauce (sauteed some garlic and onion in olive oil with italian seasonings salt pepper then added tomato sauce instead of diced tomatoes). I think it would have been tragically under seasoned if I hadn't gone this route. I doubled the spinach and cream cheese like many other reviewers recommended. My husband really liked this. Read More
(7)