1 lb Barilla PLUS pasta (penne)
1 jar Francesco Rinaldi Tomato and Basil sauce
1 can diced tomatoes
1 small bag of baby spinach
1 egg
1 15 oz container of ricotta cheese
1 8 oz bag shredded cheese (I use a 4 cheese pizza blend from my supermarket)
1 handful of grated Parmesan, salt/pepper/parsley to taste
Preheat oven to 350. Make pasta to package specs (leave it a little al dente so it doesn’t get mushy when baking.) Combine ricotta, ½ the shredded cheese, the parm, salt, pepper and parsley in a small bowl, mix well and take a taste – when it meets your approval, add one egg to the mix and combine well (the egg helps hold the ziti together, but its good to taste before you add it if you are worried about salmonella or whatever.) When the pasta is done, drain, put back in pot, dump in all of the ingredients and stir to combine. Put the mix into casserole dishes – I leave sizes and shapes up to you, but this usually fills about 2 large (2 qt +) Corningware casseroles for me, but I have been known to put them in smaller crocks for individual servings.) Sprinkle with the remaining shredded cheese, cover and bake for 30 minutes, remove cover and give it another 10-15 until it is starting to brown a bit. Let it sit for about 10 minutes, serve and enjoy!
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