Ricotta and Spinach Baked Pasta

Preheat your oven to 190°C (375°F). Bring a large pot of generously salted water to a boil for the pasta.

Finely dice the yellow onion. Mince the garlic cloves. Set aside.

Wash the spinach thoroughly, then wilt it in a dry pan over medium heat until just collapsed. Squeeze out any excess moisture and roughly chop. Set aside to cool.

In a mixing bowl, combine the ricotta, egg, nutmeg, salt, and black pepper. Mix until smooth and well incorporated.

Fold in the cooled chopped spinach. Taste and adjust seasoning if needed. Set aside.

In a large saucepan, heat the olive oil and 2 tablespoons of butter over medium heat.

Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Do not let it brown.

Add the minced garlic and cook for another minute until fragrant.

Pour in the tomato sauce. Stir to combine. Let it simmer gently for 10 minutes.

Remove from heat and stir in the fresh basil leaves. Season with salt to taste.

Cook the penne pasta in the boiling salted water until just al dente, about 1 minute less than package directions. Drain well.

Transfer the drained pasta to a large mixing bowl. Add the ricotta filling and toss gently until the pasta is evenly coated.

Spread half of the tomato sauce across the bottom of a large baking dish.

Add the ricotta-coated pasta in an even layer. Pour the remaining tomato sauce over the top.

Tear the mozzarella into pieces and distribute evenly over the sauce. Dot the surface with the remaining 2 tablespoons of butter.

Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden and bubbling.

Allow the baked pasta to rest for 5 minutes before serving. The sauce will thicken slightly as it rests.