5 oz. (about 1 1/2 cups) uncooked whole-wheat or high-fiber ziti or penne pasta 1 cup thinly sliced onion 2 cups chopped brown mushrooms 1 tbsp. chopped garlic 2 cups fresh spinach 3/4 cup low-fat/light ricotta cheese 2 tbsp. chopped fresh basil 1 1/2 cups canned crushed tomatoes 1/2 cup plus 2 tbsp. shredded part-skim mozzarella cheese, divided 2 tbsp. reduced-fat Parmesan-style grated topping

Preheat oven to 375 degrees.

Prepare pasta al dente according to package directions. Drain well, place in a large bowl, and set aside.

Meanwhile, bring an extra-large skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until slightly softened, about 3 minutes. Add mushrooms and garlic, and raise temperature to medium high. Continue to cook, stirring often, until mushrooms are soft, about 3 minutes.

Add spinach to the skillet and, stirring often, cook until spinach has wilted and excess moisture has evaporated, about 8 minutes. Remove from heat, and stir in ricotta cheese and basil.

Transfer contents of the skillet to the bowl with the cooked pasta. Add tomatoes and 1/2 cup mozzarella cheese. Toss gently to mix.

Spray an 8" X 8" baking pan with nonstick spray, and carefully fill with contents of the bowl. Evenly top with Parm-style topping and remaining 2 tbsp. mozzarella cheese.

Bake in the oven until entire dish is hot and cheese on top has melted, about 15 minutes. Allow to cool slightly, and then serve and enjoy!