Ingredients
– 300g / 10 oz ziti pasta or other short pasta
– 1 1/2 cups shredded mozzarella cheese (plus more for topping)
– 500 g / 1 lb ricotta for the ricotta mixture
– 1/2 cup grated parmesan cheese for the ricotta mixture
– 2 crushed garlic cloves for the ricotta mixture
– 350 g / 12 oz frozen chopped spinach, thawed and excess liquid pressed out (or 1 large bunch fresh shredded) for the ricotta mixture
– 1 cup shredded mozzarella cheese for the ricotta mixture
– 3/4 teaspoon salt for the ricotta mixture
– Pepper to taste for the ricotta mixture
– 1 tablespoon extra virgin olive oil for the shortcut pasta sauce
– 2 minced garlic cloves for the shortcut pasta sauce
– 700 g / 24 oz tomato passata (or tomato sauce as substitute) for the shortcut pasta sauce
– 1 teaspoon onion powder for the shortcut pasta sauce
– 1 teaspoon garlic powder for the shortcut pasta sauce
– 2 teaspoons dried Italian mixed herbs (or a blend of dried basil, parsley, oregano, thyme) for the shortcut pasta sauce
– 1/2 teaspoon dried chili flakes (optional) for the shortcut pasta sauce
– 1 teaspoon sugar for the shortcut pasta sauce
– 1 teaspoon salt for the shortcut pasta sauce
– Black pepper to taste for the shortcut pasta sauce
– 2 tablespoons water (if needed) for the shortcut pasta sauce
– Grated parmesan cheese to serve
Instructions
1-Preheat your oven: to 350°F / 180°C, which gives everything time to get nice and hot.
2-Prepare the pasta sauce: by pouring out about 1/4 cup of tomato passata to make room, then add the other sauce ingredients, seal the container, and shake well to combine.
3-Cook the pasta: Cook the 300g / 10 oz ziti pasta according to package instructions, but cut the time by 1 minute for that perfect al dente bite. Reserve a mugful of the pasta cooking water before draining it’s a little trick that helps with creaminess later.
4-Mix the ricotta mixture: In a large bowl, mix together the ricotta mixture ingredients: 500 g / 1 lb ricotta, 1/2 cup grated parmesan cheese, 2 crushed garlic cloves, 350 g / 12 oz thawed and squeezed spinach, 1 cup shredded mozzarella cheese, 3/4 teaspoon salt, and pepper to taste. If the mixture looks too thick, add a splash of that reserved pasta water to loosen it up.
5-Stir in the cooked pasta: until everything is evenly coated, then transfer it to a heatproof baking dish.
6-Pour the prepared pasta sauce: evenly over the top, and sprinkle with extra shredded mozzarella cheese.
7-Bake: Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted, bubbly, and golden.
8-Serve: it hot, sprinkled with grated parmesan cheese, and watch it disappear from the table!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 Adjust ricotta consistency with reserved pasta water for better coating.
🌱 Use fresh or frozen spinach, ensuring excess moisture is pressed out.
⏲️ The shortcut sauce skips sautéing aromatics by shaking seasonings directly into passata.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 569
- Sugar: 8g
- Sodium: 1346mg
- Fat: 26g
- Saturated Fat: 14g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 81mg