Categories: Meals

Ingredients

• 2 Garlic Cloves
• 1 Ciabatta Bread Roll
• 1 Shallot
• 6 oz. Ziti
• 8 fl. oz. Marinara Sauce
• 4 oz. Spinach
• 1 oz. Shredded Asiago Cheese
• 2 oz. Grated Parmesan Cheese
• 2 oz. Shredded Mozzarella
• 2 oz. Ricotta

Directions

1. Preheat oven to 450 degrees. Bring a large pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil. Prepare a medium casserole dish with cooking spray.

2. Mince garlic. Halve ciabatta lengthwise. Peel and halve shallot. Slice thinly.

3. Add pasta to boiling water and stir occasionally until al dente, 8-10 minutes. Reserve ¼ cup pasta water. Drain pasta in a colander. While pasta cooks, add half the garlic (reserve remaining for sauce) and 1 tsp. olive oil on cut side of ciabatta halves.

4. Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and shallot to hot pan. Stir occasionally until slightly tender, 2-4 minutes. Add remaining garlic and cook until aromatic, 30-60 seconds. Add marinara, reserved pasta water, and spinach. Stir occasionally until spinach wilts, 1-3 minutes. Remove from burner.

5. Add pasta to pan with sauce. Add Asiago and half the Parmesan to pan and combine thoroughly. Transfer to prepared casserole dish. Top with mozzarella, remaining Parmesan, and dollops of ricotta. Place on one half of prepared baking sheet. Coat a piece of foil with cooking spray and cover casserole with sprayed side of foil.

6. Bake casserole, 15 minutes. Carefully remove foil and place garlic bread on other half of baking sheet. Bake until cheese is bubbly and bread is toasted, 5-7 minutes. Plate dish as pictured on front of card. Bon appétit!

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