Creamy baked pasta combining whipped ricotta, fresh spinach, and cheesy topping for a comforting meal.
# What You'll Need:
→ Pasta
01 - 12 oz rigatoni or penne
02 - Salt, for boiling water
→ Ricotta Mixture
03 - 14 oz ricotta cheese
04 - 1/4 cup heavy cream
05 - 1/2 cup freshly grated Parmesan cheese
06 - 1 large egg
07 - 1 garlic clove, minced
08 - Zest of 1 lemon
09 - 1/4 tsp ground nutmeg
10 - Freshly ground black pepper, to taste
11 - Salt, to taste
→ Spinach
12 - 7 oz fresh baby spinach (or thawed, squeezed-dry frozen spinach)
→ Assembly & Topping
13 - 2 cups shredded mozzarella cheese
14 - 1/4 cup freshly grated Parmesan cheese
15 - 2 tbsp extra-virgin olive oil
# How to Make It:
01 - Preheat the oven to 400°F (200°C). Lightly grease a 9 x 13 inch baking dish with olive oil.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, approximately 2 minutes less than package directions. Drain and set aside.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add spinach and sauté for 2 to 3 minutes until wilted. Remove from heat and allow to cool slightly, then chop coarsely if needed.
04 - Combine ricotta, heavy cream, 1/2 cup Parmesan, egg, minced garlic, lemon zest, nutmeg, salt, and black pepper in a food processor or mixing bowl. Blend or whisk until smooth and creamy.
05 - In a large bowl, toss drained pasta, sautéed spinach, and whipped ricotta mixture together until evenly coated.
06 - Spread half of the pasta mixture into the prepared baking dish. Sprinkle with half of the shredded mozzarella. Top with remaining pasta, then evenly distribute the remaining mozzarella and 1/4 cup Parmesan on top.
07 - Drizzle 1 tablespoon olive oil over the assembled dish. Bake for 25 to 30 minutes until bubbling and golden brown on top.
08 - Allow the dish to rest for 5 minutes before serving to set and enhance flavors.
