(Gluten-free, Egg-free, Nut-free, Soy-free, Vegetarian)

This vegetarian casserole gives off lasagna vibes but is so simple to make, especially if you use a good-quality store-bought marinara sauce.

Serving: 8

Ingredients:

32 ounces store-bought or homemade marinara sauce, divided
Kosher or fine sea salt
1 pound Mountain High Organics Fusilli or other short pasta
Extra-virgin olive oil
1-pound fresh spinach
Freshly ground black pepper
16 ounces ricotta cheese
2 garlic cloves, grated
1 teaspoon dried oregano
¼ cup fresh Italian parsley, chopped
¾ cup Parmesan or pecorino cheese, grated, divided
2 cups mozzarella cheese, grated
fresh basil, for serving

Garnishes:

Top with fresh basil and serve.

Directions:

Preheat oven to 425°F. Spread half of the marinara sauce in the bottom of a 13×9-inch (or similar) baking dish.

Cook the pasta in heavily salted water two minutes less than the package directions. Drain. Put the pot back on the heat over medium-low heat, add a teaspoon or two of olive oil, and cook the spinach for 2 minutes or until just wilted. Cook in batches if needed. Squeeze out the liquid and chop.

Add the pasta back to the pot along with the rest of the marinara sauce, the spinach, ½ teaspoon salt, and ½ teaspoon pepper. Taste and add more salt and pepper if needed.

In a small bowl, combine the ricotta cheese with the garlic, oregano, parsley, and ½ cup Parmesan cheese. Season to taste with salt and pepper.

Add half the pasta to the prepared dish, dollop all over with the ricotta mixture, then top with the rest of the pasta. Top with the mozzarella and remaining Parmesan, drizzle with a little olive oil, and bake for 16-22 minutes or until the cheese is melted and starting to brown.