Spinach and Pepperoni Pasta Casserole

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• A pinch of crushed red pepper flakes
• 1 can (800 g) of canned plum tomatoes, crushed by hand
• 1 can (425g) canned plum tomatoes, hand crushed
• 1 cup fresh ricotta
• 1 cup thinly sliced ​​pepperoni
• 280g frozen chopped spinach, thawed and squeezed out
• 450 g dry rigatoni pasta
• 3 cups grated Asiago cheese
• 1 tbsp. grated pecorino

Preparation:

1. Preheat oven to 230°C. Bring a large saucepan of salted water to a boil.
2. In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes, oregano, and 1 cup of water. Increase the heat to medium-high and bring to a boil. Reduce the heat slightly and simmer the sauce, uncovered, until thickened, 15-20 minutes. Stir in the ricotta and season with salt and pepper to taste.
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pepperoni and cook, stirring occasionally, until crispy, 4 minutes. Add the spinach to the skillet and cook, breaking up any clumps, until heated through. Transfer to a large bowl.
4. Cook the pasta in salted boiling water for about 2 minutes less than package directions. Drain and transfer the pasta to the bowl with the spinach and sausage.
5. Add the tomato sauce, half the Asiago cheese, and half the Pecorino to the same bowl and mix well to evenly distribute the ingredients. Transfer to a 3- to 4-quart baking dish and sprinkle with the remaining Asiago and Pecorino. Bake, uncovered, until crisp, about 15 minutes. Let the casserole rest for about 10 minutes and serve.