Method
Heat the oven to 400°F. Cook the pasta in salted water until 2 minutes shy of al dente; drain.
Mix the ricotta, egg, spinach, half the Parmesan, oregano, salt, and pepper.
Toss the pasta with most of the tomato sauce. Layer half in the baking dish, dollop with ricotta mixture, add half the mozzarella, and repeat. Finish with remaining sauce and cheeses.
Bake until bubbling and browned, 25–30 minutes. Rest for 10 minutes before serving.
Notes
The assembled dish can be refrigerated before baking; allow additional baking time from cold.
Component recipes
These are direct ingredients or options used by the recipe above.
- For the tomato sauce, use Tomato Mother Sauce.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- For a more structured layered pasta bake, see Classic Beef Lasagna.
- Add Italian-American Meatballs for a meat-based variation.