Tender pasta with ricotta, spinach, mozzarella, and tomato sauce baked until golden and bubbly.
# Ingredient List:
→ Pasta
01 - 1 lb ziti pasta
→ Cheese
02 - 2 cups ricotta cheese
03 - 2 cups shredded mozzarella cheese, divided
04 - 1/2 cup grated Parmesan cheese
→ Vegetables
05 - 7 oz fresh spinach or 1 package frozen (thawed and drained)
06 - 1 medium onion, finely chopped
07 - 3 cloves garlic, minced
→ Sauce
08 - 24 oz marinara sauce (store-bought or homemade)
09 - 2 tbsp olive oil
→ Seasoning
10 - 1 tsp dried oregano
11 - 1/2 tsp dried basil
12 - 1/4 tsp crushed red pepper flakes (optional)
13 - Salt and black pepper, to taste
# How-To Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Boil a large pot of salted water. Cook ziti until just al dente according to package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Cook chopped onion until translucent, about 4 minutes. Add minced garlic and cook for 1 more minute.
04 - Add spinach to skillet; cook until wilted if fresh, or heated through if frozen. Season with salt and pepper. Remove from heat.
05 - In a large bowl, combine ricotta, 1 cup mozzarella, half the Parmesan, dried oregano, dried basil, crushed red pepper flakes (if using), and salt and pepper. Stir in cooked spinach mixture.
06 - Mix drained pasta and 1 cup marinara sauce into the cheese and spinach mixture until evenly coated.
07 - Spread 1 cup marinara sauce on bottom of baking dish. Layer half the pasta mixture, then half the remaining marinara. Repeat with remaining pasta and sauce.
08 - Sprinkle remaining mozzarella and Parmesan evenly over the top.
09 - Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10 to 15 minutes until bubbly and golden.
10 - Allow casserole to cool for 10 minutes before serving.
