Instructions

• Preheat oven to 375°F (190°C).
• Bring a large pot of water to a boil. Add 16 ounce ziti pasta and cook according to package instructions until al dente. Drain pasta in a colander and set aside.
• Use the same large oven-safe pot (or a large cast-iron/oven-safe pot). Heat 2 tablespoons olive oil over medium-high heat.
• Add 1 medium onion, chopped, and sauté about 5 minutes, until the onion is slightly translucent.
• Add 2 cloves garlic, minced, 2 medium zucchini (chopped), and 16 ounces spinach. Cook, stirring, until the spinach has wilted, about 5–7 minutes.
• Season the vegetables with 1 teaspoon salt and 1/2 teaspoon ground black pepper; stir to combine.
• Add 28 ounces crushed tomatoes, 15 ounce tomato sauce, and 1 tablespoon Italian seasoning to the pot. Stir in 1 cup ricotta cheese and bring the mixture to a gentle simmer.
• In a small bowl, combine 1 cup shredded mozzarella cheese and 1 cup shredded Parmesan cheese; set aside. Add half of this cheese mixture (1 cup total) to the sauce, then add the drained ziti and stir well so the pasta is evenly coated.
• Remove the pot from the heat. Sprinkle the remaining half of the cheese mixture (1 cup) evenly over the top.
• Place the oven-safe pot in the preheated oven and bake about 10 minutes, until the cheese on top is melted and slightly golden.
• Remove from oven, let sit a couple minutes, then serve hot.