Tender ziti baked with ricotta, spinach, olives, and savory tomato sauce topped with melted cheese.
# What You'll Need:
→ Pasta
01 - 1 pound ziti or penne pasta
→ Vegetables
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 medium yellow onion, finely chopped
05 - 6 ounces fresh baby spinach
→ Cheese and Dairy
06 - 1 1/2 cups ricotta cheese
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
09 - 1 large egg
→ Sauce
10 - 24 ounces marinara sauce
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon dried basil
13 - 1/4 teaspoon crushed red pepper flakes (optional)
14 - Salt and black pepper to taste
→ Olives
15 - 1/2 cup Kalamata or black olives, pitted and sliced
# How To Make It:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook ziti until just al dente according to package instructions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 4 minutes. Stir in minced garlic and cook for 1 more minute.
04 - Add fresh spinach to the skillet and cook, stirring, until wilted, approximately 2 minutes. Remove from heat.
05 - In a large mixing bowl, combine ricotta cheese, egg, half of the mozzarella, half of the Parmesan, dried oregano, dried basil, crushed red pepper flakes if using, and a pinch of salt and pepper. Stir in the cooked spinach and sliced olives.
06 - Add marinara sauce and cooked pasta to the cheese and spinach mixture. Gently fold to evenly combine.
07 - Transfer the mixture to the prepared baking dish. Sprinkle the remaining mozzarella and Parmesan cheeses evenly on top.
08 - Cover the baking dish with foil and bake for 20 minutes.
09 - Remove foil and continue baking an additional 10 to 15 minutes until the cheese is bubbly and golden.
10 - Allow the dish to rest for 5 minutes before serving.
