Need to feed a crowd? Maybe for a Super Bowl party? This fast, easy recipe fits the bill. You can use whatever pasta you like – Ziti, penne, shells… I used rigatoni because that’s what I had on hand. This serves about 8 people. It’s great the next day as leftovers as well.
A couple of notes:
Cook the pasta for only half the amount of time on the box – the pasta will continue cooking in the oven.
Add the ricotta cheese to the pasta mixture in separate spoonfuls and toss gently.
1 box of pasta – use any shape you like – cook half the amount of time on the box.
1 jar good tomato sauce – I used a 25.5 oz bottle of tomato basil pasta sauce
1 bag fresh spinach
1 tbs of olive oil
2 large cloves of garlic – minced or put through press
15 Kalamata olives – minced
Salt and Pepper to taste
1 cup ricotta
2/3 cup shredded mozzarella
1/2 cup shredded parmesan
Preheat oven to 350. Wash Spinach. Warm up a frying pan, add olive oil and spinach. Cook spinach over medium heat until it begins to wilt. Add garlic and cook stirring until all the spinach has wilted down.
Bring a large pot of water to a boil. Add salt or bullion cube to water. When water is boiling, add pasta. Cook pasta for only half the amount of time on box (pasta will continue to cook in the oven). Drain pasta.
Add cooked spinach, drained pasta, minced olives, pasta sauce to a large bowl and toss gently. Add 1/2 cup mozzarella. Toss gently. Add 1 cup of ricotta – gently spoon in the ricotta in small amounts and gently toss pasta – you don’t want the ricotta to become completely incorporated into the mixture.
Spoon pasta mixture into a 13″ x 9″ baking dish. Sprinkle remaining 1/4 cup of mozzarella and 1/4 cup of parmesan over the top. Bake in 350 degree oven for 25 minutes.