Ingredients
3/4 lb. rigatoni
Kosher salt
1 (16-oz.) container ricotta
1/2 (10-oz.) box frozen spinach, thawed, wrung out, and chopped
2 cloves garlic, minced
1 egg
1/2 c. grated Parmesan, plus more for sprinkling
Crushed red pepper flakes
Zest of 1 lemon
1 (32-oz.) jar marinara
1 1/2 c. shredded mozzarella
Preparation
Step 1Preheat oven to 350°. Grease a large rimmed baking sheet with cooking spray or oil. In a large pot of boiling salted water, cook rigatoni according to package instructions until al dente.Step 2Drain, then scatter on prepared baking sheet.Step 3In a large bowl, mix together ricotta, spinach, egg, Parmesan, garlic, and lemon zest. Season with salt and a big pinch of red pepper flakes. Transfer mixture to a piping bag or a large resealable plastic bag and snip one corner. Step 4Spread a layer of sauce into bottom or large skillet or medium baking dish. Fill each rigatoni with ricotta mixture then place on top of sauce in concentric circles in an even layer. Top with more sauce and mozzarella. Place another layer of filled rigatoni on top then spread more sauce on top. Sprinkle with Parmesan. Bake until top is crispy and sauce is bubbling, about 30 minutes.
