Lunch: Italian Baked Ziti with Cheesy Crescent Pinwheels

Have dinner on the table in less than an hour with this hearty all-in-one casserole.

This recipe includes fertility superfoods such as:

Kale, Spinach

Health and fertility benefits of Italian Baked Ziti with Cheesy Crescent Pinwheels

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

2 1/2 cups (8 oz) uncooked ziti pasta
1 lb lean (at least 80%) ground beef
1 teaspoon Italian seasoning
1/4 teaspoon salt
1 jar (26 oz) Muir Glen™ organic Cabernet marinara pasta sauce
3 cups fresh baby spinach or kale leaves, stems removed
2 cups shredded Italian cheese blend (8 oz)
1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet

Instructions

Heat oven to 375 °F. Spray 11x7-inch (2-quart) baking dish with cooking spray. Cook and drain pasta as directed on package.
Meanwhile, in 12-inch nonstick skillet, cook beef, 1/2 teaspoon of the Italian seasoning and the salt over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir pasta, marinara and spinach into beef mixture until well blended. Spoon into baking dish. Sprinkle with 1 cup of the cheese.
In small bowl, mix remaining 1 cup cheese and remaining 1/2 teaspoon Italian seasoning until well blended. Set aside.
Unroll dough. Sprinkle cheese mixture evenly over dough; press into dough.
Starting at short side, roll up; press edges to seal. With serrated knife, cut roll into 12 slices; place cut side down on top of cheese in baking dish.
Bake 20 to 25 minutes or until crescents are golden brown and no longer doughy.

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