Ingredients:

  • 1 lb penne or rigatoni pasta
  • 10 oz fresh baby spinach, wilted and squeezed dry
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 24 oz marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/4 cup fresh basil, torn

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook for 2 minutes less than the package directions to ensure it remains al dente.
  2. Before draining the pasta, reserve 1/2 cup of the starchy pasta water.
  3. Drain the pasta and immediately toss it in a colander with the fresh baby spinach; the residual heat will wilt the spinach.
  4. In a large mixing bowl, combine the ricotta, beaten egg, parmesan, minced garlic, salt, pepper, and nutmeg.
  5. Stir the wilted spinach and reserved pasta water into the ricotta mixture until smooth and creamy.
  6. Fold the cooked pasta into the ricotta mixture until every noodle is evenly coated.
  7. Spread approximately 1/2 cup of marinara sauce on the bottom of a 9x13 inch baking dish to prevent sticking.
  8. Pour the pasta mixture into the dish and spread it evenly.
  9. Top with the remaining marinara sauce and cover with a generous layer of shredded mozzarella.
  10. Bake at 375°F (190°C) for 20-25 minutes, or until the cheese is bubbling and develops golden-brown spots.
  11. Remove from the oven and garnish with torn fresh basil before serving.