The key to this dish lies in selecting the right ingredients that bring freshness and creaminess to the bake. I always choose good-quality ricotta because it makes such a difference in the texture—avoid anything too watery. For the spinach, fresh is fantastic when in season, but frozen works perfectly well too, especially when you’re short on time. When it comes to pasta, I opt for rigatoni or penne since their ridges hold onto the sauce beautifully. Here’s what you’ll need:

• 12 oz rigatoni or penne pasta
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 10 oz fresh spinach (or 1 package frozen spinach, thawed and drained)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce (homemade or store-bought)
• 1 teaspoon dried Italian herbs (or a mix of basil, oregano, thyme)
• Salt and pepper to taste
• Optional: pinch of red pepper flakes for a gentle kick

For substitutions, feel free to swap mozzarella for fontina or provolone for a different melt, and kale can replace spinach if you prefer a heartier green. If dairy is a concern, plant-based ricotta alternatives are evolving nicely and worth a try.