A comforting baked ziti featuring creamy ricotta, fresh spinach, olives, and melted cheese in a savory tomato blend.
# What You Need:
→ Pasta
01 - 1 pound ziti or penne pasta
→ Vegetables
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 medium yellow onion, finely chopped
05 - 6 ounces fresh baby spinach
→ Cheese & Dairy
06 - 1 1/2 cups ricotta cheese
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
09 - 1 large egg
→ Sauce
10 - 24 ounces marinara sauce
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon dried basil
13 - 1/4 teaspoon crushed red pepper flakes (optional)
14 - Salt and black pepper to taste
→ Olives
15 - 1/2 cup Kalamata or black olives, pitted and sliced
# Directions:
01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook ziti until just al dente according to package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Cook onion until translucent, about 4 minutes. Add garlic and cook for 1 minute more.
04 - Add spinach to the skillet and cook, stirring, until wilted, about 2 minutes. Remove from heat.
05 - In a large bowl, combine ricotta, egg, half of mozzarella, half of Parmesan, oregano, basil, crushed red pepper flakes, and salt and pepper. Stir in the cooked spinach mixture and sliced olives.
06 - Stir marinara sauce and cooked pasta into the ricotta mixture, folding gently until evenly combined.
07 - Transfer the mixture to the prepared baking dish. Sprinkle with remaining mozzarella and Parmesan cheeses.
08 - Cover the dish with foil and bake for 20 minutes.
09 - Remove foil and bake an additional 10 to 15 minutes until cheese is bubbly and golden.
10 - Allow to rest for 5 minutes before serving.
