A comforting, flavorful dish that combines the creamy richness of cheese with the earthiness of spinach and the sweetness of tomatoes.
Ingredients
Scale:
12 oz Rotini pasta (or any pasta of choice)
4 cups Fresh spinach
2 cups Cherry tomatoes, halved
15 oz Ricotta cheese
2 cups Shredded mozzarella cheese
1 cup Grated Parmesan cheese
2 tbsp Olive oil
3 cloves Garlic, minced
1 tsp Italian seasoning
Salt to taste
Pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
In a large pot of salted boiling water, cook the rotini pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it burn.
Add spinach to the skillet and cook until wilted, about 2-3 minutes. Then, stir in the cherry tomatoes and Italian seasoning. Cook for another 2 minutes. Season with salt and pepper.
In a large mixing bowl, combine the cooked pasta, spinach and tomato mixture, ricotta cheese, and half of the mozzarella cheese. Mix well until all ingredients are evenly distributed.
Transfer the pasta mixture to a greased 9x13 inch baking dish. Spread it evenly, then sprinkle the remaining mozzarella and Parmesan cheese over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes before serving. This will help the layers set a bit.
