This pasta casserole will satisfy everyone, the cook and the eaters! Easy to make and absolutely delicious. Basil, tomato sauce, mozzarella, ricotta, mm mmm Italian pasta casserole at its finest! Great for your vegetarian and gluten free friends, too!

For 12-16 servings, you'll need these ingredients.
Feel free to chop them in half!

36 oz pasta
16 oz raw spinach
1 egg
16 oz of ricotta
1/2 tsp salt/pepper
1 onion
3 green squash
4 cups mozzarella
Handful of fresh basil
48 oz tomato sauce

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Directions:

Put a large pot of water up to boil for pasta. In another pan, heat up the olive oil and saute the spinach.
Once it has cooked down, you need to drain the liquid. Put the spinach in a colander and use a spatula to squeeze it out.
In a bowl, beat an egg, add the ricotta cheese and mix together.
Add the spinach, salt and pepper, and mix until all ingredients are well combined.
When your water boils, add the pasta and cook al dente.
Cut up the opinions, add olive oil and saute in the same skillet you used to cook the spinach.
Slice your zucchini thin and saute with the onions.
When your pasta is al dente, drain it and put back in the pot. Make sure to add a bit of olive oil so it doesn’t stick together.
Once the zucchini has cooked down, add in the sauce. Stir together and cook for a few minutes
Now we build. First layer is 1/3 of the pasta, next is the sauce, fresh basil, half of the ricotta mixture, 1/3 of the shredded mozzarella, and half of the zucchini.

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