Yield: 8 servings   
Prep Time: 10 minutes 
Cook Time: 60 minutes

Ingredients

• 4 ounces baby spinach, optional
• 14 ounces dried penne pasta
• 1 jar (32 ounces) marinara sauce
• 4 ounces water
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, finely grated, divided
• 1 container (15 ounces) whole-milk ricotta cheese
• Fresh basil or parsley leaves, coarsely chopped, for garnish, optional

Directions

1.      Preheat oven to 400°F. Coat a 9 x 13-inch baking dish with cooking spray.

2.      Add spinach (if using), penne pasta, marinara sauce, and water to baking dish. Stir well to coat noodles with sauce and mix in spinach.

3.      Sprinkle mozzarella cheese and ½ cup of Parmesan cheese over pasta. Dollop ricotta cheese evenly over mixture. Gently stir ricotta cheese into noodle mixture. Keep a few large pockets of ricotta throughout.

4.      Spread the mixture into an even layer and sprinkle remaining ½ cup of Parmesan cheese on top. Cover dish tightly with aluminum foil.

5.      Bake pasta for 40 minutes. Uncover and continue baking until pasta is tender and cheese is nicely browned in spots, about 20 minutes more.

6.      Remove baking dish from oven and let cool 5-10 minutes. Sprinkle basil or parsley on top, if desired, and serve.