1 cup chopped onion
1 cup chopped green pepper
1 cup chopped red pepper
1 1/2 cups chopped mushrooms, any type
4 garlic cloves, chopped
1 t dried basil
salt and black pepper to taste
1 (14.5 oz) can chopped tomatoes, undrained
1 (8 oz) can tomato sauce
7 cups torn spinach (I used an entire 10 oz bag-about 8 cups)
3 cups hot cooked ziti (about 2.5 cups uncooked)
1 cup part skim ricotta
1/4 cup grated Parmesan

Saute onion and bell peppers in 1 T oil for 5 min. Add mushrooms and garlic; saute 2 min. Stir in basil through tomato sauce, and bring to a boil. Reduce heat; simmer 5 min or until slightly thick. Stir in spinach; cook 1 min or until wilts. Stir in pasta. Spoon into a 13x9" dish coated with cooking spray. Dollop with ricotta. Cover and bake at 375° for 20 min. Uncover; sprinkle with parmesan. Bake an additional 5 min or until lightly browned. Serves 6.

I made this as directed, but I think next time, I'm going to mix the ricotta in instead of dolloping it on top.

Calories (this is from Cooking LIght) 237, Fat 6.3g, Fiber 4.5g

Here is one picture