Baked Rigatoni with Spinach and Fresh Mozzarella

Instructions

1. 1

   Warm the oil in large saucepan, add garlic and stir until pale gold, about 1 minute. Add tomatoes and cook until the sauce thickens, about 30 minutes. Using a potato masher, break up the tomatoes into chunky pieces. Add the basil and seasoning. Keep warm.

2. 2

   Preheat oven to 350 degrees F. Lightly oil a 13x9 inch pan with olive oil.

3. 3

   Heat oil in large skillet over medium heat. Add the onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook until aromatic, about 1 minute. In batches, stir in the spinach, letting each batch wilt before adding the next. Remove from the heat.

4. 4

   Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook according to the package directions until very al dente. Drain the pasta well and return to the pot. Add tomato sauce, spinach, and ¾ of the mozzarella and mix well. Season generously with salt and pepper. Top with remaining mozzarella and Parmesan. Bake for 25-30 minutes.