Low Fat Baked Ziti with Spinach

1 lbs high fiber ziti such as Ronzoni Smart Taste
28 oz crushed tomatoes (Kroger brand)
1 tsp olive oil
3 cloves garlic, minced
10 oz frozen spinach, thawed
1 tsp oregano
2 tbsp chopped fresh basil
salt and pepper to taste
8 ounces fat-free ricotta (I subbed with Provolone)
1/4 cup Parmesan
2 cups part skim mozzarella
Spray olive oil

Preheat oven to 375 degrees. Spray a 9 X 13 pan with oil spray.

In a large pot of salted water, cook pasta according to directions, until al dente. Drain and return to pot.

Meanwhile, in a medium saucepan, add olive oil and saute garlic. Add chopped spinach, salt and pepper and chopped tomatoes. Season with basil, oregano, salt and pepper.

Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta (Provolone). Mix well then transfer to the baking pan.

Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.

Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.
Makes 8 serving, WW Points Plus = 9