Ingredients
Scale
- 16 oz Penne or Rotini pasta
- 10 oz frozen chopped spinach (thawed and squeezed completely dry)
- 24 oz jar of high-quality marinara sauce
- 15 oz Ricotta cheese
- 2 cups shredded Mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with non-stick spray or butter. Bring a large pot of salted water to a boil. Cook the pasta for about 2 minutes less than the package instructions suggest for “al dente.” The pasta will finish cooking in the oven, so you want it to have a firm bite now. Drain the pasta and set it aside. While the water boils, ensure your spinach is squeezed through a kitchen towel to remove every drop of excess moisture.
- In a large mixing bowl, combine the ricotta cheese, minced garlic, Italian seasoning, half of the mozzarella cheese, and the parmesan cheese. Stir in the dried spinach and the marinara sauce until the mixture is uniform. Add the cooked pasta to the bowl and toss everything together until every noodle is perfectly coated in the creamy, cheesy sauce. Taste and add salt or pepper if needed.
- Transfer the pasta mixture into your prepared baking dish, spreading it out into an even layer. Sprinkle the remaining cup of mozzarella cheese over the top. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and starts to develop golden-brown spots. Let the casserole rest for 5 minutes before serving to allow the sauce to set.
- Cook Time: 45 minutes