Ingredients:

  • 1 lb (450g) Rigatoni
  • 2 cups (480ml) Marinara sauce
  • 2 cups (300g) Fresh cherry tomatoes, halved
  • 3 cups (90g) Fresh baby spinach, roughly chopped
  • 3 cloves Garlic, minced
  • 15 oz (425g) Whole milk ricotta cheese
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 1 Large egg, lightly beaten
  • 1 tsp (5ml) Lemon zest
  • 1/2 tsp (2.5g) Salt
  • 1/4 tsp (1.25g) Black pepper
  • 2 cups (225g) Shredded mozzarella cheese
  • 1/4 cup (25g) Fresh basil leaves, torn
  • 1 tbsp (15ml) Extra virgin olive oil

Instructions:

  1. Par-boil the pasta in heavily salted water for 2 minutes less than the package directions. Drain and set aside.
  2. In a large bowl, combine the marinara sauce, minced garlic, and chopped spinach. Stir until the spinach begins to wilt from the residual heat of the sauce.
  3. Brush the bottom of a 9x13 inch baking dish with olive oil.
  4. Pour half of the par-boiled pasta into the dish and fold in half of the sauce mixture.
  5. In a small bowl, whisk together the ricotta, Parmesan, egg, lemon zest, salt, and pepper. Drop tablespoon-sized dollops of this mixture evenly across the pasta layer.
  6. Top with the remaining pasta, the rest of the sauce, and the halved cherry tomatoes, pressing the tomatoes slightly into the sauce.
  7. Cover the top with shredded mozzarella cheese and torn basil leaves.
  8. Bake in a preheated oven at 375°F (190°C) for 30 minutes or until the cheese is golden brown and bubbly.