Tender ziti layered with ricotta, spinach, olives, and tomato sauce for a hearty, cheesy bake.
# 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
# How-To Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook pasta 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 skillet and cook, stirring, until wilted, approximately 2 minutes. Remove from heat.
05 - In a large bowl, mix ricotta, egg, half of the mozzarella, half of the Parmesan, oregano, basil, red pepper flakes, salt, and pepper. Stir in the sautéed spinach and sliced olives.
06 - Add marinara sauce and cooked pasta to the bowl. Gently fold until evenly combined.
07 - Transfer mixture to the prepared baking dish. Sprinkle remaining mozzarella and Parmesan cheeses over the top.
08 - Cover with foil and bake for 20 minutes.
09 - Remove foil and bake an additional 10 to 15 minutes until cheese is bubbly and golden brown.
10 - Allow to rest for 5 minutes before serving.
