Pasta al horno con espinacas y ricota

Ingredientes

• Pasta: 1 lb (450g) of a short pasta like penne, ziti, or rigatoni. These shapes are perfect for holding the creamy filling.
• Olive Oil: 1 tablespoon. For sautéing the garlic.
• Garlic: 4 cloves, minced. This adds a foundational aromatic flavor.
• Frozen Chopped Spinach: 1 (16-ounce) package, thawed. Be sure to squeeze it very dry to remove all excess water.
• Whole Milk Ricotta Cheese: 24 ounces (about 3 cups). This creates the luxuriously creamy texture.
• Parmesan Cheese: 1 cup, freshly grated, divided. For adding a salty, nutty flavor to the filling and the topping.
• Large Egg: 1, lightly beaten. Acts as a binder for the ricotta filling, helping it set while baking.
• Fresh Parsley: 1/4 cup, finely chopped. Adds a touch of fresh, herby brightness.
• Salt: 1 teaspoon, plus more for pasta water. To season and enhance all the flavors.
• Black Pepper: 1/2 teaspoon, freshly ground.
• Nutmeg: 1/4 teaspoon, freshly grated. A classic pairing that beautifully complements the spinach and cheese.
• Marinara Sauce: 1 (24-ounce) jar of your favorite high-quality marinara sauce.
• Low-Moisture Mozzarella Cheese: 2 cups, shredded from a block. For the ultimate cheesy, bubbly topping.

Preparación

1. 1

   Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.

2. 2

   Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions, but undercook it by about 2 minutes, until it is very al dente. The pasta will continue to cook in the oven, and this step prevents it from becoming mushy. Drain the pasta well and set it aside.

3. 3

   Prepare the Spinach: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for about 30-60 seconds until it becomes fragrant, being careful not to burn it. Add the thawed and thoroughly squeezed-dry spinach to the skillet. Sauté for 2-3 minutes to cook off any remaining moisture and infuse it with the garlic flavor. Remove from heat and let it cool slightly.

4. 4

   Create the Ricotta Filling: In a large mixing bowl, combine the whole milk ricotta cheese, ½ cup of the grated Parmesan cheese, the beaten egg, chopped fresh parsley, salt, black pepper, and grated nutmeg. Add the slightly cooled spinach and garlic mixture to the bowl. Stir everything together until it is well combined and evenly distributed.

5. 5

   Combine Pasta and Sauce: In the now-empty pasta pot or another large bowl, combine the cooked al dente pasta with the entire jar of marinara sauce. Stir gently to coat every piece of pasta evenly with the sauce.

6. 6

   Assemble the Pasta Bake: Now it’s time to build the layers of flavor. Spread half of the pasta and marinara mixture evenly across the bottom of your prepared baking dish. Next, dollop the spinach ricotta mixture over the pasta layer, then gently spread it into an even layer using the back of a spoon. Top the ricotta layer with the remaining half of the pasta and marinara mixture, spreading it to cover the filling completely.

7. 7

   Add the Cheesy Topping: Sprinkle the top of the casserole evenly with the shredded mozzarella cheese and the remaining ½ cup of grated Parmesan cheese. This two-cheese combination ensures a perfect melt and a deep, savory flavor.

8. 8

   Bake to Perfection: Place the baking dish on a baking sheet to catch any potential drips. Bake, uncovered, for 25-30 minutes, or until the cheese is completely melted and the edges are hot and bubbly. For a more golden-brown, crispy top, you can switch the oven to the broil setting for the last 1-2 minutes of cooking. Keep a very close eye on it to prevent it from burning.

9. 9

   Rest and Serve: Remove the pasta bake from the oven and let it rest for at least 10-15 minutes before serving. This crucial step allows the casserole to set, making it much easier to cut and serve neat, cohesive portions.