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!
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Add pasta to boiling water and stir occasionally until al dente, 8-10 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, add half the garlic (reserve remaining for sauce) and 1 tsp. olive oil to 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 cooking water, and spinach. Stir occasionally until spinach wilts, 1-3 minutes.
Remove from burner.
Assemble the Casserole
Add pasta, Asiago, half the Parmesan, and ¼ tsp. salt to pan with sauce and combine thoroughly.
Transfer sauce to prepared casserole dish. Top with mozzarella, remaining Parmesan, and dollops of ricotta.
Place casserole dish on one half of prepared baking sheet. Coat a piece of foil with cooking spray and cover casserole with sprayed side of foil.
Bake the Casserole and Garlic Bread
Bake casserole in hot oven, 15 minutes.
Carefully remove foil from casserole. Place ciabatta on empty half of baking sheet, cut side up.
Bake until cheese is bubbly and ciabatta is toasted, 5-7 minutes.
Serve family-style. Bon appétit!