Great Pasta Bake for my Vegetarian friends and WW StrollerFit Moms

Spinach and Mushroom Pasta Bake
6 points per serving ww- serves 12

2 table spoons olive oil
1 1/2 pounds sliced cremini or shitaki or both mushrooms
1 tsp dried thyme
kosher salt, a
1 - 15 ounce container of low fat ricotta
3/4 cup skim milk
2 eggs, slightly beaten
3 cups low fat mozzarella, separated into 3 separate cups
3/4 cup grated Parmesan cheese
1 10oz bag of baby spinach, wilted down in a pan or one 10 oz box of spinach defrosted and drained
1 cup fresh basil
1 tsp dried oregano
ground black pepper
5 cups tomato sauce
1 box of whole wheat ziti

1. preheat oven to 375 degrees

2. wilt the spinach and set aside if using fresh spinach, cook pasta by following directions, drain and set aside

3. heat the olive oil in a large skillet over medium heat, add mushrooms and thyme and season with a pinch of salt. cook until softened, about 10 to 12 minutes

4. in a medium bowl, combine ricotta, milk, eggs, 1 cup of mozzarella, Parmesan, spinach, basil and oregano. season with salt and pepper and stir til well Incorporated.

5. in a 9 by 13 by 2 inch pan mix half the pasta sauce and half the pasta, then spread out flat in the dish. layer half the ricotta cheese mix and then half the mushrooms and finish with 1 cup of mozzarella. then mix the remaining sauce and pasta together and spread on top, followed by ricotta, mushrooms and final cup of mozzarella.

6. coat a sheet of foil with non-stick spray and cover the pasta. bake covered for 45 minutes. uncover and cook for 15 more minute4s. let stand and cool for 15 minutes before serving.

This was great, Joey ate some after his nap and I think my StrollerFit moms will love this.