Italian Baked Ziti With Cheesy Crescent Pinwheels Recipe

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) refrigerated Pillsbury™ Original Crescent Dough Sheet

Preparation

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.