My son's wife cooked up this dish recently, and I couldn't resist getting the recipe from her!

Servings: 6

12 ounces penne or rigatoni pasta
2 tablespoons olive oil
3 cloves garlic, minced
10 ounces fresh spinach, roughly chopped
15 ounces ricotta cheese
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon nutmeg
2 cups marinara sauce
2 tablespoons chopped fresh parsley or chives

Preheat your oven to 375°F (190°C).

Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat.

In a large mixing bowl, combine the ricotta cheese, 1/2 cup of Parmesan cheese, 1 cup of mozzarella cheese, egg, salt, pepper, and nutmeg. Mix until well combined.

Stir in the cooked spinach and garlic mixture into the ricotta mixture.

In a large baking dish, spread a thin layer of marinara sauce on the bottom.

Add the cooked pasta to the ricotta and spinach mixture, stirring to coat the pasta evenly.

Transfer the pasta mixture into the baking dish. Pour the remaining marinara sauce over the top.

Sprinkle the remaining mozzarella and Parmesan cheese over the pasta.

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.

Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley or chives before serving.