A hearty meatless meal that is easy to prepare and easy to supply from your everyday stores—don’t we all keep mozzarella and ricotta cheeses in our fridge? It helps if you have the frozen spinach lying around in your freezer, too, though I love using fresh when it’s available. And in a pinch, you can substitute condensed or even regular whole milk for the cream.

Adapted from MarketGrow’s recipe

 Ingredients:

12 oz spaghetti or other long pasta

2 Tablespoons olive oil

3 cloves garlic, minced

1 small onion, finely chopped

10 oz fresh spinach or 1 package frozen spinach, thawed and drained

1/2 teaspoon red pepper flakes (optional)

2 cups ricotta cheese

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese, divided

1/2 cup heavy cream

1 egg, lightly beaten

Salt and pepper to taste

1/4 teaspoon ground nutmeg

1/4 cup fresh basil, chopped (optional)

Instructions:

Preheat your oven to 350°F.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until the onion is soft and translucent, about 5 minutes.

Add the spinach to the skillet and cook until wilted and most of the moisture has evaporated, about 5-7 minutes. If using fresh spinach, you may need to work in batches.

Season with red pepper flakes (if using), salt, pepper, and ground nutmeg. Remove from heat and let cool slightly.

In a large mixing bowl, combine the ricotta cheese, grated Parmesan cheese, half of the shredded mozzarella, and the heavy cream.

Stir in the lightly beaten egg, then fold in the cooked spinach mixture. Mix until well combined.

Add the cooked spaghetti to the cheese and spinach mixture, tossing to coat the pasta evenly.

Transfer the mixture to a greased 9×13-inch baking dish. Spread it out evenly and top with the remaining shredded mozzarella cheese.

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly.

Remove from the oven and let it cool for a few minutes before serving. Garnish with freshly chopped basil, if desired.