Ingredients

• 300g / 10 oz ziti (uncooked) or any short pasta you prefer
  
• 1 1/2 cups shredded mozzarella (plus extra if you like a cheesier top)

• 1 lb / 500 g ricotta
  
• 1/2 cup grated parmesan
  
• 2 garlic cloves, crushed
  
• 350g / 12 oz frozen chopped spinach, thawed and squeezed dry
  
• 1 cup shredded mozzarella
  
• 3/4 tsp salt & pepper

• 1 tbsp extra-virgin olive oil
  
• 2 garlic cloves, minced
  
• 700g / 24 oz tomato passata (1 bottle)
  
• 1 tsp each onion powder and garlic powder
  
• 2 tsp dried Italian mixed herbs
  
• 1/2 tsp dried chili flakes (optional)
  
• 1 tsp sugar
  
• 1 tsp salt
  
• Black pepper
  
• 2 tbsp water (as needed)

• Extra grated parmesan

Instructions

1. Heat the oven: Set to 350°F (180°C).
2. Make the sauce: Pour off roughly 1/4 cup of passata from the bottle to create space. Add all remaining sauce ingredients directly into the bottle. Secure the lid and shake until everything is well combined.
3. Cook the pasta: Follow the package directions but stop one minute shy of al dente. Before draining, scoop out a mug of the starchy cooking water and keep it handy.
4. Combine the ricotta mixture: In a large bowl, stir together all ricotta filling ingredients. Add a splash of the reserved pasta water if you need to loosen it to a creamy consistency.
5. Assemble: Mix the cooked pasta into the ricotta mixture. Transfer everything to a baking dish. Pour the prepared sauce over the top and scatter the remaining mozzarella across the surface. Cover the dish loosely with foil.
6. Bake: Cook for 25 minutes, remove the foil, then bake for an additional 10 minutes—or until the cheese has melted and the top is bubbling.
7. Serve: Spoon into bowls while piping hot and finish with extra parmesan.

1. Ricotta textures vary. If yours seems a bit thick or grainy, the pasta water helps smooth it out so it coats the noodles nicely.
   
2. Spinach: Fresh spinach works too—use one large bunch, finely chopped and wilted.
   
3. Herb substitutes: If you can’t find an Italian blend, mix dried basil, parsley, oregano, and thyme.
   
4. Passata: This is simply strained, pureed tomatoes. In the US/Canada, tomato sauce (unseasoned, like Hunt’s) makes a good alternative.
   
5. Freezing: Assemble the dish but don’t bake it. Freeze, thaw when needed, and bake as directed.