Ingredients
Sauce and Cheese Mixture
- 4 cups (32 ounces) marinara sauce
- 2 cups (16 ounces) ricotta cheese
- 2 garlic cloves, minced
- 1 tablespoon lemon zest
- 1 teaspoon oregano
- ¼ teaspoon red pepper flakes
- ¾ teaspoon sea salt, plus more for pasta water
- Freshly ground black pepper, to taste
Pasta and Vegetables
- 1 pound ziti pasta
- Extra-virgin olive oil, for drizzling and sautéing
- 1 pound fresh spinach
Toppings
- 1½ cups grated smoked mozzarella cheese
- ¼ cup grated pecorino or Parmesan cheese
- Chopped fresh parsley and/or torn basil leaves, for garnish
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C). Lightly spread ½ cup of marinara sauce on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Prepare the Ricotta Mixture: In a medium bowl, stir together ricotta cheese, minced garlic, lemon zest, oregano, red pepper flakes, ½ teaspoon sea salt, and several grinds of freshly ground black pepper. This mixture adds creamy texture and vibrant flavor to the baked ziti.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the ziti pasta and cook according to package instructions until al dente. Drain thoroughly and set aside.
- Sauté the Spinach: In the same large pot over low heat, drizzle a small amount of olive oil. Add the fresh spinach in batches, tossing and sautéing for 1 to 2 minutes until just wilted. Remove from heat, squeeze out excess water, and coarsely chop. This prevents excess moisture in the casserole.
- Combine Pasta and Sauce: Return the cooked pasta to the pot. Add the remaining marinara sauce, most of the chopped spinach, ¼ teaspoon sea salt, and more freshly ground black pepper to taste. Toss everything together gently until well combined.
- Assemble the Casserole: Spread half of the pasta mixture evenly over the marinara in the baking dish. Drop dollops of the ricotta mixture evenly over the pasta. Then layer the remaining spinach, followed by the rest of the pasta mixture.
- Add Cheese and Bake: Sprinkle the grated smoked mozzarella and pecorino cheese evenly over the top. Drizzle lightly with olive oil for a golden crust. Bake in the preheated oven for 16 to 22 minutes, until the cheese is browned and bubbly.
- Garnish and Serve: Remove from oven and let cool slightly. Garnish with chopped fresh parsley and/or torn basil leaves before serving to add a fresh herbal note and color.
Notes
- For best results, do not overcook the pasta during boiling as it will continue cooking in the oven.
- Spinach can be substituted with other leafy greens like kale or Swiss chard if desired.
- Use freshly grated cheeses for better melt and flavor than pre-shredded options.
- Add a pinch of red pepper flakes for a subtle spicy kick, but adjust to taste.
- This dish can be prepared ahead and refrigerated; bake when ready, adding a few extra minutes to baking time if cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
