We've heard of some baked zitis around town talking up their cheese game. You know the types, the jabber jaws always boasting about their Parmesan and ricotta, as if that was impressive. We can Parmesan and ricotta a baked ziti in our sleep. Now, this'll silence all the wagging tongues: This baked ziti has not two, not three, but four cheeses. Four. Asiago, Parmesan, mozzarella, ricotta, just to name names and settle scores, which we will. We've garnished our ziti with tasty garlic bread, too… take that, you two-cheese nobodies!
Add pasta to boiling water and stir occasionally until al dente, 8-10 minutes.
Reserve ¼ cup pasta water. Drain pasta in a colander.
While pasta cooks, add half the garlic (reserve remaining for sauce) and 1 tsp. olive oil on cut side of ciabatta halves.
Make the Sauce
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and shallot to hot pan. Stir occasionally until slightly tender, 2-4 minutes.
Add remaining garlic and cook until aromatic, 30-60 seconds.
Add marinara, reserved pasta water, and spinach. Stir occasionally until spinach wilts, 1-3 minutes.
Remove from burner.
Assemble the Casserole
Add pasta to pan with sauce. Add Asiago and half the Parmesan to pan and combine thoroughly.
Transfer to prepared casserole dish. Top with mozzarella, remaining Parmesan, and dollops of ricotta.
Place on one half of prepared baking sheet. Coat a piece of foil with cooking spray and cover casserole with sprayed side of foil.
Bake Casserole and Garlic Bread
Bake casserole, 15 minutes.
Carefully remove foil and place garlic bread on other half of baking sheet.
Bake until cheese is bubbly and bread is toasted, 5-7 minutes.
Plate dish as pictured on front of card. Bon appétit!