(I made a few changes to the recipe - the cheese being one and I used fully-cooked chicken sausage so I could skip the browning the meat. I would also suggest making the marinara yourself. It is really simple.)
olive oil spray
1/2 cup grated
8 oz part-skim ricotta
8 oz part-skim mozzarella, shredded
14 oz fully cooked chicken sausage - chopped into bite-sized piece (see image below)
12 oz rigatoni pasta
1 tsp olive oil
2 cloves minced garlic
10 oz package frozen chopped spinach, thawed and squeezed of excess liquid
salt and fresh pepper to taste
4 cups Marinara Sauce - or make your own - See recipe HERE.
|I used the applegate brand, but either will work just fine.)|
If you are going to make your marinara, do it now. See recipe HERE.
Preheat the oven to 375°. Spray a 9- x13-inch baking dish with olive oil spray.
Bring a large pot of salted water to a boil.
In a medium bowl, combine the ricotta, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
Add oil to a heated skillet and sauté garlic about a minute, careful not to burn. Add spinach and season with a little salt and pepper and cook another minute. Add sausage and the marinara sauce to the skillet; cook on low about 2-3 minutes.
When the pasta water comes to a boil, cook pasta according to instructions for al dente, but undercook them by 4 minutes less; drain and return to pot.
Put half of the cooked pasta into the prepared baking dish and top with half of the meat sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Coverwith the remaining pasta and the remaining sauce. Top with the remaining mozzarella and
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 6-7 minutes or until the mozzarella is melted and the edges are lightly browned.