Cook your pasta in salted water for two minutes less than the package directions for “al dente.” This top-notch professional trick ensures the noodles stay firm and don’t turn into mush while they finish cooking in the oven surrounded by savory marinara sauce.
Briefly sauté the fresh baby spinach in a pan until just wilted. Transfer the greens to a clean kitchen towel and squeeze out every drop of excess moisture. Removing the water is vital for a high-protein vegetarian bake that is creamy rather than watery.
Whisk together the ricotta, egg, minced garlic, Parmesan, and spices in a large bowl. Fold in the squeezed spinach and one cup of mozzarella. This protein-dense filling acts as a savory custard that clings to the pasta, providing a rich and satisfying texture.
Toss the drained pasta directly into the bowl with the ricotta mixture until every tube is fully coated. Ensuring the cheese is inside the noodles rather than just on top is the secret to a professional-grade pasta bake that delivers a burst of flavor in every single bite.
Spread a thin layer of marinara on the bottom of a 9×13 inch dish, then add the cheesy pasta. Top with the remaining sauce and the rest of the mozzarella. This layering technique prevents the pasta from sticking to the glass and creates a beautiful, bubbly cheese crust.
Bake at 375°F for 25 to 30 minutes until the cheese is golden and the sauce is bubbling at the edges. Let the dish rest for 10 minutes before serving. This patience allows the high-protein vegetarian filling to set, making it easy to scoop out perfect, clean portions.
