Stuffed Rigatoni

You know I'm a lover of pasta....And this is an insanely easy recipe for a week day night...So I'm told...You know I'm always looking out for the fatigued working man and woman...Should I add fatigued, stressed out and hungry working man and woman...

INGREDIENTS:

3/4 lb. rigatoni

Kosher salt

1 (16-oz.) container ricotta

1/2 (10-oz.) box frozen spinach, thawed, wrung out, and chopped

2 cloves garlic, minced

1 egg

1/2 c. grated Parmesan, plus more for sprinkling

Crushed red pepper flakes

Zest of 1 lemon

1 (32-oz.) jar marinara

1 1/2 c. shredded mozzarella

DIRECTIONS:

1. Preheat oven to 350°. Grease a large rimmed baking sheet with cooking spray or oil. In a large pot of boiling salted water, cook rigatoni according to package instructions until al dente.
2. Drain, then scatter on prepared baking sheet.
3. In a large bowl, mix together ricotta, spinach, Parmesan, garlic, and lemon zest. Season with salt and a big pinch of red pepper flakes. Transfer mixture to a piping bag or a large resealable plastic bag and snip one corner. 
4. Spread a layer of sauce into bottom or large skillet or medium baking dish. Fill each rigatoni with ricotta mixture then place on top of sauce in concentric circles in an even layer. Top with more sauce and mozzarella. Place another layer of filled rigatoni on top then spread more sauce on top. Sprinkle with Parmesan. Bake until top is crispy and sauce is bubbling, about 30 minutes.

Serve with a nice Red Wine!

What do you think? Easy huh? Enjoy! Eat well my friends.