Steps
- Preheat the oven to 350°F / 180°C. Cook 300g of ziti for 1 minute less than the package directions. Reserve some cooking water, then drain.
- Mince 4 garlic cloves and measure 2½ cups of shredded mozzarella. Squeeze 350g of thawed frozen chopped spinach dry.
- Mix the spinach with 500g of ricotta, ½ cup of grated Parmesan, half the garlic, two-fifths of the mozzarella, ¾ teaspoon of salt, and ¾ teaspoon of black pepper. Loosen with a splash of cooking water.
- Mix 700g of tomato passata, 1 tablespoon of olive oil, the remaining garlic, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 2 teaspoons of dried Italian herbs, 1 teaspoon of sugar, and 1 teaspoon of salt.
- Toss the pasta with the ricotta mixture and spread in a shallow baking dish. Cover with the tomato sauce and remaining mozzarella.
- Loosely cover with foil and bake for 25 minutes. Uncover and bake for 10 minutes, until bubbling and the cheese melts.