Copycat Weight watchers Baked Ziti with spinach

 Copycat weight watchers : baked ziti with spinach

A tasty, healthy version, of  weight watchers baked Ziti with spinach. This Simple, yet delicious copycat version, has a touch of spinach, fresh basil, and thyme. For more robust flavor,        add crushed tomatoes,oregano,freshly chopped cilantro and garlic. Will make it taste like the old Italian classic favorite.

Copycat Weight watchers: Baked Ziti with spinach

Total Time: 60 mins.

Prep Time: 35 mins

Bake Time 15 mins

Single Serving: 6 or 8 oz.of 6-9 Ramekins.

Each serving 5 Point Total

Ingredients 

6 oz. ziti pasta cooked
8 oz can crushed tomatoes
8 oz can tomatoes puree
4 oz. shredded reduced fat 4 cheese Italian
4 oz. reduced fat mild cheddar
1 1/2 tablespoon of crushed garlic
1/2 pound of ground turkey
1 tsp oregano
1 tsp chopped fresh basil
1 tsp thyme
1/4 finely red chopped
1 1/2 cups of cooked spinach
Salt & pepper
2 1/2 tsp olive oil

Directions

1.Preheat oven to 350. Heat oil in a medium saucepan over medium heat; add onions and garlic and sauté 2-3 minutes. Then add turkey cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.
2.Add spinach, and finely chopped oregano, basil, thyme and salt & pepper. Cook for a few minutes and add both tomatoes, bring mixture to a boil; reduce heat and simmer for 5 minutes.
3.Then In a large bowl, combine meat sauce, with the spinach, and cheeses {set aside some cheese }.
4.Using a large spoon, fill ramekins with the combine ingredients in bowl, repeat until all ramekins are filled.
5.Single Serving: 6 or 8 oz.of 6-9 Ramekins. Then In a large bowl, combine meat sauce, with the spinach, and cheeses {set aside some cheese }.
6. Using a large spoon, fill ramekins with the combined ingredients from the  bowl, repeat until all ramekins are filled.
7.Sprinkle remaining cheeses, add some freshly chopped cilantro or basil . And bake for 10-15 mins,
take out and cool.
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6 Cheese stuffed shells with Vodka meat sauce

 

Six cheese stuffed shells with vodka meat sauce

Six cheese stuffed shells
with vodka meat sauce


Me and my family{ here in NYC around 25-30 crazy family members}  get together every christmas  for a big holiday party. So , we prepare a holiday menu . Add this recipe  is one of the dishes that’s been selected by my family. Yes, it’s a lot of cheese. Just the way I like it. I”m making two large pans. One with the vodka sauce and one kid-friendly, without vodka . If you try this dish, you can use a store brought sauce or make your own. I really like to make my own, but, sometimes you get busy and can”t. Not everyone has the time . So, I listed below my favorite vodka sauces and vodka sauce recipe . By the way, this is the perfect make ahead meals for the week. Which I will be introducing after the new year. So please come check it out.

My favorite store brands are:

  Rao’s Vodka Sauce

www.raos.com

Bertolli® Italian Vodka Sauce

Bertolli<sup>®</sup> Italian Vodka Sauce

villabertolli.com

 Victoria’s Vodka Sauce

VC Vodka Sauce - 25 oz

www.victoriafinefoods.com

6 cheese  stuffed shells with vodka meat sauce

 

 

Stuff cheese with cheese mixture

Stuff cheese with cheese mixture

Top it with remaining cheese mixture

Top it with remaining cheese mixture

Remove from oven, cool just a couple of mins and serve.

Remove from oven, cool just a couple of mins and serve.

Total time:1 hr 15 mins

Prep Time:35 mins

Cook Time:40 mins

Ingredients 

One 6-ounce box jumbo pasta shells

8 ounces lean ground turkey

cloves garlic, finely chopped

1 1/2 cups part skim ricotta

1 large egg, lightly beaten

1/4 cup fresh basil leaves, torn

1 teaspoon oregano

 vodka pasta sauce or your favorite pasta sauce

 salt and pepper to taste

 Nonstick spray

 6 cheese Itailian shredded blend 

1/2 cup of Mozzarella

1/4 cup of Provolone

1  1/4 cup of Parmesan

1/4 cup of Fontina

1/2 cup of Romano

1/2 cup of Asiago

 Make your own Opt:

Vodka sauce recipe

1 tablespoon extra virgin olive oil once around the pan in a slow stream

1 tablespoon butter

2 cloves garlic, minced

2 shallots, minced

1 cup vodka

1 cup chicken stock

1 can crushed tomatoes (32 ounces)

1/2 cup heavy cream

20 leaves fresh basil, shredded or torn

Coarse salt and pepper

Heat a large skillet over moderate heat. Add the olive oil, butter, garlic and shallots. Gently sauté the shallots for 3-5 minutes to develop their sweetness. Add the vodka to the pan – three turns around the pan in a steady stream will equal about 1 cup. Reduce the vodka by half, about 2 or 3 minutes. Add the chicken stock  and the tomatoes. Bring the sauce to a bubble and reduce the heat to a simmer. Season with salt and pepper. Stir the cream into the sauce. When the sauce returns to a bubble, remove it from the heat.

Directions 

1.Bring a large pot of salted water to a boil. Cook the shells for 1 minute less than indicated on the box. Drain and let cool. Spray a 9- by 13-inch casserole dish with nonstick spray.

2.Heat a large high-sided skillet over medium-high heat. Add turkey meat and cook until browned, while stirring and breaking up with the back of a big spoon, 3 to 4 minutes. Stir in the garlic and season with salt & pepper. Simmer on medium-low, uncovered, until meat is cook about  12-18 minutes. Add in basil at the end.

3.In a bowl, Combine the egg, ricotta cheese, 1/2 cup of six cheeses, basil, oregano, salt and 1/2 cup of the parmesan cheese . Put the mixture in the shells  like a tablespoon and half into each one line them up in across casserole pan. Combine meat and vodka pasta sauce; pour over shells.

4.Add remaining parmesan and  six cheeses and bake at 350 for 15-30 mins or until light golden brown.

5.Take out and let it set for a few minutes. Then serve .