Ingredients

The following ingredients have 9 Servings
  • 3 tablespoons EVOO – Extra Virgin Olive Oil
  • Salt and pepper
  • 1 bulb (5 to 6 cloves) garlic
  • peeled and chopped
  • Freshly grated nutmeg (optional)
  • For the five ingredients: 1 pound frozen chopped spinach
  • defrosted
  • 1.5 pounds ziti rigate
  • 1.5 pounds fresh ricotta cheese
  • 1 deli container freshly grated Parmigiano-Reggiano cheese
  • 1 pound mozzarella cheese
  • shredded

Instruction

  • Preheat oven to 375°F
  • Bring a large pot of water to a boil for the pasta
  • Wrap spinach in a clean kitchen towel and wring out the excess liquid
  • Heat about 3 tablespoons of EVOO, 3 turns of the pan, in a skillet over medium heat
  • Add garlic and swirl a minute; add spinach, separating it with your fingers as you put it in the pan
  • Toss spinach with garlic and oil, season with salt and pepper and cook to heat through
  • Salt boiling water liberally and cook ziti about 5 minutes
  • Reserve about 1 cup of the starchy cooking water and drain pasta
  • Combine ziti with spinach and garlic, ricotta, parm cheese, salt and pepper and transfer to large casserole dish
  • Top with mozzarella and bake until brown and bubbly, about 30 minutes