Three-Cheese Baked Ziti

Penne baked in marinara with pockets of creamy ricotta, a melted mozzarella top and a little spinach. Feeds a crowd and reheats beautifully.

Ingredients

• 1 lb penne
• 1½ jars (about 36 oz) marinara
• 15 oz ricotta
• 3 cups shredded mozzarella
• ½ cup grated Parmesan
• 2 handfuls baby spinach, chopped

From your pantry: 1 egg (optional), dried basil, salt, pepper.

Instructions

1. Heat the oven to 400°F. Boil the penne 2 minutes less than the package says. Drain.
2. Stir the ricotta with half the Parmesan, the spinach, the egg if using, salt and pepper.
3. Toss the pasta with most of the marinara and 1 cup mozzarella.
4. Layer half the pasta in a 9x13 dish, dollop on the ricotta mixture, then the rest of the pasta and sauce.
5. Top with the remaining mozzarella and Parmesan. Bake 20 minutes until bubbling and browned in spots. Rest 10 minutes.

Tip: Assemble it the night before, refrigerate covered and add 10 minutes to the bake.

Nutrition per serving

Good for

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