A slightly different lasagna

Lasagna is one pasta dish that I don't typically order when dining out. I'm kind of picky about my lasagna. I like it with lots of flavor and I really get upset when it's dry. I tried a new recipe for a different take on lasagna. In truth, it's the same basic idea with different pasta. It was really tasty, but I would try a couple of modifications in the future. I used a low carb pasta for the recipe and it worked out pretty well. I didn't notice any difference in flavor, so I think I'll stick with it in the future. I like to use a couple different kinds of meat so next time I will probably use a spicy sausage and hamburger, instead of just hamburger alone. I would also reccomend using about 8-10 ounces more sauce.

Lasagna-style Baked Ziti

1 pound ziti
1 tablespoon olive oil
1 large yellow onion, diced
¾ teaspoon kosher salt
¼ teaspoon black pepper
1 pound lean ground beef
3 cloves garlic, minced
½ cup chopped fresh oregano (optional)
1 26-ounce jar pasta sauce
½ cup grated Parmesan
1 15-ounce container ricotta cheese
1 10-ounce box frozen spinach, thawed and squeezed to remove liquid
1 cup grated mozzarella

Cook the ziti according to package instructions. Heat oven to 400 degrees. In a large pot, over medium-low heat, heat the oil. Add the onion, salt and pepper. Cover and cook until the onion is softened, 5 to 7 minutes. Add the beef, increase the heat to medium-high and cook until no trace of pink remains, 5 to 8 minutes. Drain any remaining liquid. Add the garlic and oregano and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the Parmesan, ricotta and spinach and toss again. Spread the mixture into a 9x13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 15 minutes.

Recipe from Real Simple magazine