•  6 Cloves of Garlic, Minced
• About 4 cups Fresh Baby Spinach
• Olive Oil
• Salt and Pepper
• 1 cup Chopped Fresh Basil
• 1 29oz Can Tomato Sauce
• 1 Pound Box Rigatoni
• 15oz Whole Milk Ricotta
• 2 Cups Shredded Mozzarella, Divided
• 1 Cup Grated Parmesan, Divided

Method-

In a medium saucepan, heat half of the garlic with about a tbsp of olive oil. Sautee for 2 minutes and add in the basil and stir. Add in tomato sauce and season with salt and pepper. Reduce to a simmer and cook for 15 minutes, stirring often.

In a separate saucepan, heat the rest of the garlic with another tbsp of oil. Sautee for 2 minutes and then add in the spinach. Stir until the spinach is wilted and drain.

Cook the rigatoni for about 2 minutes less than the packaging instructions. Reserve 1/2 cup of the pasta water and then drain.

In a large bowl, combine the ricotta with 1 cup of the mozzarella and 1/2 cup of parm. Add in drained spinach and cooked pasta and reserved pasta water, stir until combined.

In a 9×13 casserole dish, coat the bottom with enough of the tomato sauce just to cover the bottom. Add in the pasta and then top with the remaining tomato sauce and cheeses.

Cover with foil and bake for 20 minutes at 325 degrees. Remove the foil and cook for another 10 minutes.

Serve and enjoy!