Ingredients
Equipment
Method
- Preheat your oven to 425°F. Spread ½ cup marinara sauce in the bottom of a 9x13-inch baking dish.
- In a medium bowl, combine the ricotta cheese, minced garlic, lemon zest, oregano, red pepper flakes, ½ teaspoon salt, and several grinds of fresh pepper.
- In a large pot of salted boiling water, cook the ziti pasta according to package directions until al dente. Drain the pasta.
- Return the pot to the stove over low heat. Drizzle the bottom of the pot with a little olive oil and add the spinach. Toss and sauté for 1 to 2 minutes until just wilted. You may need to do this in batches. Turn off the heat, remove the spinach from the pot, and gently squeeze out excess water. Coarsely chop the spinach.
- Add the drained pasta back to the pot along with the remaining marinara sauce, most of the chopped spinach, ¼ teaspoon sea salt, and more fresh pepper. Toss until everything is combined.
- Spread half the pasta mixture into the prepared baking dish. Dollop the ricotta mixture over the pasta, then spread the remaining chopped spinach on top. Scoop the remaining pasta mixture over the spinach.
- Top the ziti with the grated smoked mozzarella and pecorino or Parmesan cheese. Drizzle with olive oil. Bake for 16 to 22 minutes, or until the cheese is browned and bubbly.
- Garnish with fresh parsley or basil leaves and serve hot.
Notes
This recipe can be adapted for gluten-free diets by using gluten-free ziti pasta. The personal story highlights how adapting recipes can keep cherished meals alive for families with dietary needs.