1 lb. Ziti
1 ½ TB Olive Oil, Plus More For Baking Dish
1 ½ - 2 Jars Cortazzo Pomodoro Sauce
1 Large Onion, Chopped
1 ½ Tsp. Sea Salt
1 lb. Fresh Spinach, Washed, Large Stems Removed
1 Tsp. Fresh Ground Black Pepper
½ Tsp. Red Pepper Flakes
8 oz. Chèvre Goat Cheese, Crumbled
1 Clove Fresh Garlic, Halved
8 oz. Whole Milk Mozzarella Cheese, Shredded
8 oz. Parmigiano-Reggiano Cheese, Grated
Preheat oven to 350° (325° in convection oven.)
Bring a large pot of well salted water to a boil, add pasta and cook until tender, about 9-10 minutes. Drain and rinse pasta under cold water, and then transfer to large mixing bowl, add the Cortazzo Pomodoro sauce and ½ the parmesan cheese, stir to combine. Set aside.
Heat large skillet over medium-high heat, add olive oil, then, add onions, cook, stirring occasionally, until softened and slightly translucent, about 5 minutes. Add spinach, and cook down until spinach becomes wilted, about 5 minutes. Remove from heat, and then fold into pasta mixture until incorporated.
Gently fold goat cheese into mixture and season with salt, black pepper and red pepper flakes.
Lightly coat a 9” x 13” baking dish with olive oil, rub pan with halved garlic cloves, pour mixture into dish, and top with mozzarella and remaining parmesan cheese. Bake covered for 40 minutes, then, remove foil and continue to bake uncovered for 10-15 minutes, until cheese is bubbling. Allow to rest for 3 minutes, and then serve.