Description

Creamy baked pasta with ricotta cheese, spinach, mozzarella, and rich tomato sauce finished until bubbly and golden.

Ingredients

10 ounces ziti pasta or other short pasta

1 1/2 cups shredded mozzarella cheese, plus extra for topping

Ricotta Filling:

1 pound ricotta cheese

1/2 cup grated Parmesan cheese

2 garlic cloves, crushed

12 ounces frozen chopped spinach, thawed and squeezed dry

1 cup shredded mozzarella cheese

3/4 teaspoon salt

3/4 teaspoon black pepper

Quick Tomato Sauce:

1 tablespoon extra virgin olive oil

2 garlic cloves, minced

24 ounces tomato sauce or tomato puree

1 teaspoon onion powder

1 teaspoon garlic powder

2 teaspoons Italian seasoning

1/2 teaspoon red pepper flakes, optional

1 teaspoon sugar

1 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons water, if needed

For Serving:

Grated Parmesan cheese

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Instructions

1. Preheat the oven to 350°F. Lightly grease a large baking dish.

2. Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente, about 1 minute less than the package directions. Reserve 1 cup of pasta water, then drain the pasta.

3. In a bowl, stir together the tomato sauce, olive oil, garlic, onion powder, garlic powder, Italian seasoning, red pepper flakes, sugar, salt, and black pepper. Add a splash of water if the sauce seems too thick.

4. In a large mixing bowl, combine the ricotta cheese, Parmesan, crushed garlic, spinach, mozzarella, salt, and pepper. Stir until creamy. Add a little reserved pasta water if needed to loosen the mixture.

5. Add the cooked pasta to the ricotta mixture and toss until evenly coated. Transfer everything to the prepared baking dish.

6. Spoon the tomato sauce evenly over the pasta. Sprinkle the top with the remaining mozzarella cheese. Cover loosely with foil.

7. Bake for 25 minutes. Remove the foil and continue baking for another 10 minutes, or until the cheese is melted, bubbly, and lightly golden.

8. Let the pasta bake cool for a few minutes before serving. Top with grated Parmesan cheese if desired.

Notes

Squeeze the spinach thoroughly before mixing to avoid excess moisture.

Cook the pasta slightly under al dente for the best baked texture.

Freshly shredded mozzarella melts more smoothly than pre-shredded cheese.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Comfort Food
Method: Baking
Cuisine: Italian-American