Baked Ziti Alfredo with Spinach Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">450g ziti pasta (or penne)</li> <li class="ingredients-single-item">30g unsalted butter</li> <li class="ingredients-single-item">3 cloves garlic, minced</li> <li class="ingredients-single-item">2 tbsp all-purpose flour</li> <li class="ingredients-single-item">475ml whole milk</li> <li class="ingredients-single-item">240ml heavy cream</li> <li class="ingredients-single-item">100g Parmesan cheese, freshly grated</li> <li class="ingredients-single-item">1/4 tsp ground nutmeg</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">1/2 tsp black pepper</li> <li class="ingredients-single-item">300g fresh spinach, roughly chopped</li> <li class="ingredients-single-item">250g mozzarella cheese, grated and divided</li> <li class="ingredients-single-item">100g ricotta cheese</li> <li class="ingredients-single-item">2 tbsp fresh basil, chopped (plus more for garnish)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Large pot for boiling pasta</li> <li class="equipment-single-item">30 x 20 cm (9 x 13 inch) baking dish</li> <li class="equipment-single-item">Heavy-bottom saucepan</li> <li class="equipment-single-item">Whisk</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 190°C (375°F) and lightly grease your baking dish with a touch of butter or cooking spray. This preparation ensures your delicious pasta won't stick to the dish when serving. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Bring a large pot of generously salted water to a rolling boil. Cook the ziti pasta for 2 minutes less than the package instructions indicate – you're looking for very al dente pasta as it will continue cooking in the oven. The pasta should have a firm bite still. Drain well but don't rinse – the starchy coating will help the sauce adhere better. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> While the pasta cooks, prepare your Alfredo sauce. In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned (browning garlic can create bitter flavors). </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Sprinkle the flour over the butter-garlic mixture and whisk constantly for about 2 minutes to create a roux – this will thicken your sauce. The roux should bubble slightly and turn a light golden color. This cooking process eliminates the raw flour taste and creates the foundation for a silky sauce. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Gradually pour in the milk and cream, whisking continuously to prevent lumps from forming. This gradual addition is crucial – adding all the liquid at once can result in a lumpy sauce. Continue cooking, stirring frequently, until the mixture begins to simmer and thicken, about 5-7 minutes. The sauce should coat the back of a spoon but still flow freely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Reduce heat to low and add the grated Parmesan cheese, stirring until completely melted and incorporated. Season with nutmeg, salt, and pepper. The nutmeg might seem unusual, but it's a classic addition that enhances the creamy flavors without being detectable as a distinct flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Add the chopped spinach to the sauce in batches, allowing each addition to wilt before adding more. Spinach reduces dramatically in volume when cooked, so don't be alarmed by the initial amount. The heat from the sauce will perfectly wilt the spinach without overcooking it, preserving its vibrant green color and nutrients. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> In a large mixing bowl, combine the drained pasta, Alfredo-spinach sauce, ricotta cheese, half of the mozzarella, and the fresh basil. The warm pasta will slightly melt the cheeses, creating pockets of creaminess throughout the dish. Mix gently but thoroughly to ensure even distribution. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Transfer the pasta mixture to your prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining mozzarella evenly over the surface – this will create that irresistible golden, bubbly top layer everyone loves. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Bake in the preheated oven for 25-30 minutes, until the edges are bubbling and the top is golden brown with some crispy spots. For an extra golden top, switch to the grill (broiler) for the final 2-3 minutes, watching carefully to prevent burning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Remove from the oven and let stand for 5-10 minutes before serving. This resting period allows the sauce to thicken slightly and makes serving neater. Garnish with additional fresh basil leaves and serve while still warm, when the cheese is at its most gloriously melty. </li> </ol>