I go to this simple heated ziti formula whenever I’m serving a group. Loaded up with velvety ricotta, tomato sauce, and crisp spinach, it’s solace nourishment at its best.
Made with a lot of marinara sauce, velvety ricotta, and bubbly, brilliant darker mozzarella cheddar, this heated ziti formula is an ensured hit!
4 cups (32 ounces)
2 cups (16 ounces) ricotta cheddar
2 garlic cloves, minced
1 tablespoon lemon get-up-and-go
1 teaspoon oregano
¼ teaspoon red pepper pieces
¾ teaspoon sea salt, more for the pasta water
Crisply ground dark pepper
1 pound ziti pasta
Extra-virgin olive oil, for showering
1 pound fresh spinach
1½ cups smoked mozzarella cheddar
¼ cup grated pecorino or Parmesan cheddar
Cleaved new parsley as well as torn basil leaves, for embellish
Preheat the broiler to 425°F. Spread ½ cup marinara in the base of a 9×13-inch heating dish.
In a medium bowl, join the ricotta cheddar, garlic, lemon pizzazz, oregano, red pepper pieces, ½ teaspoon salt, and a few toils of crisp pepper.
In a huge pot of salted bubbling water, cook the pasta as per bundle headings until still somewhat firm. Channel.
Return the pot back to the stove. Over low warmth, shower the base of the pot with a little olive oil and include the spinach. Hurl and sauté 1 to 2 minutes until simply shriveled, working in clumps if fundamental. Mood killer the warmth, expel the spinach from the pot and tenderly press out a portion of the overabundance water. Coarsely hack it and put it in a safe spot.
Add the pasta back to the pot alongside the rest of the marinara, a large portion of the slashed spinach, ¼ teaspoon ocean salt, and all the more new pepper and hurl until consolidated.
Add a large portion of the pasta to the preparing dish, top with touches of the ricotta, the rest of the spinach, and scoop the rest of the pasta on top. Top with the mozzarella and pecorino cheddar. Sprinkle with olive oil and heat until the cheddar is cooked, 16 to 22 minutes.
Enhancement with new basil or parsley and serve hot.