Ziti Baked with Spinach, Tomatoes, and 'Smoked Gouda'

I made a homey pasta casserole a couple of nights ago, and here's another version to try. On a personal note, I'm pleased to announce that this blog post is officially the ONE YEAR MARK of my blog! ::celebration and party hats:: I hope I've shown that a vegan can eat seasonally and healthfully and yummily - all with great variety - and never need to answer the question, "but what do you eat???" ever again. And don't worry - I intend to keep on blogging with a new batch of April recipes starting tomorrow.

Of course there's not actually smoked Gouda in this recipe, as the title suggests - instead I shredded the vegan mozzarella block from Galaxy Foods.

First, cook 8 ounces of ziti according to package directions. I used the ziti from Whole Foods' house brand. Drain and set aside.

While the pasta cooks, heat a tablespoon of olive oil in a Dutch oven over medium-high heat. Add 1 cup chopped onion and 1 cup chopped yellow bell pepper; saute 5 minutes. Add 3 minced garlic cloves and saute an additional 2 minutes.

Add one (14 ounce) can of diced tomatoes with basil, garlic and oregano, along with 10 ounces (1 and 1/4 cups) of regular canned diced tomatoes. Increase the heat slightly to bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.

Stir in 4 cups baby spinach and cook for about 30 seconds, stirring frequently, until the spinach wilts.

Remove from heat and stir in the cooked ziti and 3/4 cup of the shredded vegan cheese. Transfer the mixture to an 11x7-inch baking dish coated with cooking spray. Sprinkle the top evenly with 1/2 cup more 'cheese'.

Bake at 375 degrees for 15 minutes. You'll have 5 servings, of about 1 and 1/2 cups and 390 calories each.

Cost:
ziti $1.99
yellow bell pepper $1.80
canned diced tomatoes with basil, garlic, and oregano $1.19
canned diced tomatoes $1.19
baby spinach $2.50