Big Boy Baked Penne

For the Beef and Tomato Sauce

1. In a large pot over medium high heat, add the ground beef and brown.
2. While the beef is cooking, dice the onion and add to the pot with the beef. Add the minced garlic as well. Season lightly with salt and pepper.
3. Once the meat has browned, add in the cans of petite diced and crushed tomatoes. Stir in the oregano and basil. Allow the mixture to boil for 10-20 minutes to cook out the tomato flavor.
4. Chop up the spinach and add to the pot. Stir to incorporate and wilt the leaves.

For the Casserole

1. Preheat your oven to 400°F.
2. While the beef and sauce is cooking, bring a large pot of water to a boil and cook the noodles according to the packaging. Drain the water.
3. Once the noodles and sauce have finished cooking, combine the two together and season with salt and pepper to taste.
4. In a large casserole or baking dish, add about half of the noodle mixture in a single layer. Spread out the ricotta cheese over the top of this layer and pour the remaining noodle mixture over the top.
5. Top the entire dish with the parmesan and mozzarella cheese.
6. Place the dish on a sheet pan to protect from any leakage and place into the oven. Bake for 30 minutes. Watch it closely as you don't want to burn the cheese. If it gets too brown you can cover it with a piece of aluminum foil.
7. Allow the casserole to rest and cool before cutting into it.

Plating

1. This recipe makes 5 servings. Divide the tray into 5 equal sized pieces and add to each of your dishes. They will last in the fridge for 5 days.