Baked Ziti With Ricotta And Spinach

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 60 min · vegetarian, high-protein

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Ingredients

• 1/4 lb ziti or penne
• 10 1/2 oz marinara sauce
• 5 oz whole-milk ricotta
• 5 1/2 oz shredded low-moisture mozzarella
• 1/4 cup grated parmesan cheese
• 1/4 cup heavy cream
• 1 large eggs
• 1/4 cup olive oil
• 1 1/2 oz baby spinach
• 1 yellow onion
• 2 garlic cloves
• 3/4 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil leaves

Method (tap to check — screen stays awake)

1. Heat the oven to 400F. Boil the ziti in heavily salted water for two minutes less than the package says. It should still be chalky at the very center, because it will keep cooking in the sauce.
2. While the pasta boils, warm the olive oil in a large skillet and cook the diced onion 6 minutes until soft, then add the garlic, oregano, and pepper flakes for another minute.
3. Add the spinach by the handful, stirring until each addition wilts before adding more. Cook until the pan is dry again, about 3 minutes, so the casserole does not turn watery.
4. Pour in the marinara and the cream, bring to a simmer, and season with salt. Simmer 5 minutes until the sauce turns a dusty orange and thickens slightly.
5. In a separate bowl, beat the ricotta with the eggs, half the parmesan, a half teaspoon of salt, and plenty of black pepper until smooth.
6. Drain the pasta and fold it into the sauce along with a third of the mozzarella. Every noodle should be coated; add a splash of pasta water if it looks tight.
7. Spread half the pasta in a 9-by-13 dish, dollop the ricotta mixture over it in spoonfuls without spreading it flat, then add the rest of the pasta. Top with the remaining mozzarella and parmesan.
8. Bake 25 to 30 minutes, until the sauce bubbles up around the edges and the cheese is browned in patches. Rest 10 minutes before cutting so the slices hold together, then tear the basil over the top.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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