1-10 oz. package of frozen, chopped spinach 1/2-cup Chopped fresh parsley (Note: Do NOT use dried Parsley) 4-cup Shredded Mozzarella 10 oz. Ricotta Cheese 1/4-cup Romano Cheese 16 oz. Dry Ziti pasta (substitute penne if ziti unavailable) 32 oz. Spaghetti sauce 2-cloves of minced garlic Salt and pepper to taste Drizzle of olive oil

Preheat oven to 425 degrees
Thaw spinach and squeeze out excess water
Bring a large pot of water to a rolling boil
Add ziti and boil for 8-10 minutes. Drain
Add spaghetti sauce.
Combine spinach and cheeses in a bowl.
Add garlic
Salt and pepper the cheese mixture to taste
Drizzle with olive oil to moisten
Layer pasta mixture with cheese mixture in a large casserole dish (pasta mixture first) until you run out of ingredients
Sprinkle more Romano cheese over the top before baking
Bake for 30 minutes.
Serves 6

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