This straightforward pasta casserole, which is brimming with spinach, ricotta and tomato sauce, is just the right dish to double so that you can freeze half for later.
Cook the spinach with a small amount of water until it wilts or heats through. Drain and press out any excess moisture.
In a large bowl, combine spinach with the ricotta, eggs, Parmesan, salt, pepper, and 2 1/2 cups of the tomato sauce. With a fork, whip the mixture until it becomes fluffy, and then add the cooked ziti. Spread the remaining tomato sauce on the bottom of a baking dish and cover with the pasta mixture. Bake in a 375 degree preheated oven for about 20 minutes or until heated through. Makes 8 servings.