Tender baked ziti with creamy ricotta, fresh spinach, olives, and melted cheese in a savory tomato base.
# 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 Make:
01 - Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook ziti until just al dente following package instructions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, approximately 4 minutes. Stir in minced garlic and cook for an additional minute.
04 - Add fresh baby spinach to the skillet and cook, stirring, until wilted, about 2 minutes. Remove from heat.
05 - In a large mixing bowl, combine ricotta, egg, half of the mozzarella, half of the Parmesan, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Stir in the cooked spinach mixture and sliced olives.
06 - Fold marinara sauce and cooked pasta into the cheese and vegetable mixture until evenly incorporated.
07 - Transfer the mixture to the prepared baking dish. Sprinkle the remaining mozzarella and Parmesan cheeses evenly on top.
08 - Cover with foil and bake for 20 minutes.
09 - Remove the foil and bake for an additional 10 to 15 minutes until the cheese is bubbly and golden brown.
10 - Allow to rest for 5 minutes before serving.
