The Main Ingredient – Spinach Ziti

Popeye Loves Spinach

OK, here’s the thing, I am writing a cookbook.  Not only am I passionate about event planning, I am passionate about food.  Maybe it’s my Jewish heritage.  Like so many cultures we tend to celebrate with food.  And so, for me, food has become part of my everyday celebration of life.  Preparing healthy meals  is something I can do for those I love.

While eating is a basic necessity of life and we need to do it everyday when you add in the mix of our busy lives and schedules, it can become stressful, even overwhelming.  If you would like to cook healthy EASY meals and need inspiration and maybe more kitchen confidence  you might benefit from my forthcoming cookbook.

COOKING FOR OVERWHELMED MOTHERS,

CONFIRMED BACHELORS AND THE CULINARILY IMPAIRED

There it is, in print, on the internet.  No turning back now (yikes).  Scary, but I am taking a leap of faith WITH  food.

Perhaps you are familiar with that late afternoon feeling – a slight panic when you think – what am I going to make for dinner?  If you work all day or have to cook for a family nightly, or are always being invited to others homes for dinner but never reciprocate because you don’t have cooking confidence; if you are an Overwhelmed Mother (c’mon we’ve all had our moments), or if you are a Confirmed Bachelor – or just feel you didn’t inherit the cooking gene, then this book will be for you.  Maybe, you are just busy, and don’t have a lot of time for complex recipes that may or may not turn out.  In any event, I know you will find solace in these recipes.  So here are the concepts behind my cookbook:
  1. My recipes are simple.
  2. If you forget an ingredient, it won’t ruin the recipe (I have forgotten the beans in my drunken Chili). (Ooops, drank some of the beer while cooking and forgot an ingredient!)
  3. You can add lib – no onion, okay use a scallion, instead.  Substitutes of your choice are perfectly acceptable. Experimenting is encouraged.
  4. They don’t take very long to prepare–usually about 30 – 40 minutes, and that is amidst children running through the kitchen, checking email and talking on the phone.
  5. The recipes will follow the seasonal availability of produce.
  6. The recipes will give you confidence and give you a chance to be creative in the kitchen.
  7. The recipes are healthy.  Really, healthy.  They may even help you to learn to eat in a way that improves your overall health.  Since my (Ex-Confirmed Bachelor) husband married me and started eating my meals, he has had significantly less colds!

And so, I give you the first recipe.  I do hope you enjoy it and please send me your feedback!

Cheers!
Your Event (and Meal) Planner,
Jill


Spinach Ziti

This a great any night of the week dish, an impressive potluck entree or an easy dinner party meal.  If you don’t like spinach try chopped brocholi, kale, or zuchinni cut in 1/4″ rounds.


1  16 oz (1lb) box of whole grain or regular penne, ziti or pasta shape of your choice

1  24 oz jar of your preferred pasta sauce (Try Paul Newman’s Marinara, I liked him both on the screen and in the kitchen!)

1  15oz container of ricotta cheese

1  bunch of fresh spinach

1  16 oz bag of shredded mozzarella or Italian blended cheese

1   9 x 13 glass or ceramic baking dish

Preheat oven to 350 degrees.
Bring a large pot of water to boil.
Add the pasta, stir, and add in a good pinch of salt, about a teaspoon.
Stir again and reduce heat to medium and cook for about 7 minutes and check often until pasta is al dente, not too soft not too hard.

While pasta is cooking, clean spinach, pick off any stems and place in a large colander in the sink and rinse well.

Pour pasta and cooking water from pot into colander, this will wilt the spinach.
Drain well, then toss to evenly distribute spinach.
Spread a thin layer of pasta sauce on bottom of 9 x 13 glass or ceramic baking dish.

Place about half of the pasta and spinach in baking dish.
Spread the ricotta cheese in an even layer over the pasta and spinach.

Pour the rest of the pasta and spinach over ricotta layer.
Pour the jar of sauce over the top.

Sprinkle the shredded cheese evenly over the top – be sure to cover the corners.

Bake for 25 – 35 minutes or until the cheese on top is light brown.

Serve with a salad if desired.



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