Rigatoni Spinach Ricotta (Printable Version)

# What You'll Need:

01 - 450 g rigatoni, boiled until just firm

02 - 360 g creamy ricotta cheese

03 - 150 g mozzarella, shredded

04 - 50 g parmesan, finely grated

05 - 30 g spinach, briefly cooked

06 - 600 ml classic marinara sauce

07 - 1 teaspoon garlic powder

08 - 1 teaspoon dried oregano

09 - Pinch of salt and a few twists of fresh black pepper

01 - Turn your oven on to 190°C and grease up a 23×33 cm baking pan.

02 - Toss your rigatoni with marinara sauce, spinach, seasonings, and spices in a big bowl. Make sure every noodle gets some sauce.

03 - Scoop half the pasta mix into the dish. Dot with spoonfuls of ricotta and sprinkle half the mozzarella all over.

04 - Pour in the rest of the pasta on top. Plop the last of the ricotta and mozzarella over this layer.

05 - Scatter parmesan on the very top. Pop everything, uncovered, in the oven for 20-25 minutes. You want the cheese bubbly and a little golden.

06 - Wait about five minutes before you dig in—serving it warm is the best.

01 - Put it together earlier in the day and chill, then bake later when you want.

02 - Use gluten-free pasta instead of rigatoni for those who can't have gluten.

03 - Tuck extra portions in a sealed container and keep cold for three days or stash in the freezer for a few months.