Ingredients:

  • 1 pound Ziti or Penne Rigate
  • 1 tbsp Salt (for pasta water)
  • 3 tbsp Extra Virgin Olive Oil, divided
  • 1 large Yellow Onion, diced
  • 10 oz Cremini Mushrooms, sliced
  • 2 medium Courgette (Zucchini), diced
  • 4 cloves Garlic, minced
  • 1/4 cup Dry Red Wine (optional) or Balsamic Vinegar
  • 2 x 28 oz cans Crushed Tomatoes
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 Bay Leaf
  • Salt and Black Pepper, to taste
  • 5 oz Fresh Spinach, roughly chopped
  • 15 oz Whole Milk Ricotta Cheese
  • 1 large Egg
  • 1/4 cup Fresh Parsley, chopped
  • Pinch Dried Nutmeg
  • 12 oz Low-Moisture Mozzarella, shredded, divided
  • 1/2 cup Parmesan Cheese, freshly grated

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Cook the pasta: Boil the ziti in heavily salted water until just shy of al dente (about 1-2 minutes less than package directions). Drain immediately and toss with 1 tbsp of olive oil to prevent sticking. Set aside.
  3. Sauté Aromatics: Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Add the diced onions and cook until softened (about 5 minutes).
  4. Cook the Mushrooms: Add the remaining 2 tbsp of olive oil and the sliced mushrooms. Cook patiently until the mushrooms have released their moisture and developed a deep golden-brown colour (concentrating the umami).
  5. Add Zucchini & Garlic: Stir in the diced zucchini and cook for 3 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  6. Deglaze: Pour in the red wine or balsamic vinegar and scrape up any browned bits from the bottom of the pot. Reduce until almost evaporated (about 2 minutes).
  7. Simmer the Sauce: Pour in the crushed tomatoes, oregano, basil, bay leaf, salt, and pepper. Bring the sauce to a gentle simmer. Reduce heat to low, cover partially, and let simmer for 15 minutes.
  8. Finish Sauce: Remove the bay leaf. Stir in the fresh spinach until it has just wilted into the sauce.
  9. Prepare the Ricotta Filling: In a medium bowl, combine the ricotta cheese, the large egg, chopped parsley, nutmeg, salt, and pepper. Mix thoroughly until smooth.
  10. Sauce the Pasta: Pour about 2/3 of the tomato sauce into the pot with the cooked pasta. Gently toss to coat every tube of ziti.
  11. First Layer: Spread half of the sauced pasta mixture into the prepared baking dish.
  12. Middle Layer (The Creamy Core): Dollop spoonfuls of the ricotta mixture evenly over the pasta layer. Gently spread the ricotta, and then top this layer with half of the shredded mozzarella.
  13. Top Layer: Spoon the remaining sauced pasta over the cheese layer. Pour the remaining tomato sauce evenly over the top layer.
  14. Final Topping: Sprinkle the remaining mozzarella and the grated Parmesan evenly over the dish.
  15. Bake: Cover the dish loosely with foil. Bake for 25 minutes. Remove the foil and bake for another 5–10 minutes, or until the cheese is bubbly and golden brown.
  16. Rest and Serve: Remove the ziti from the oven and let it stand for 10 minutes before serving. This allows the moisture to redistribute and the layers to set.