Baked Penne Florentine - cooking recipe

Ingredients

1 (16 ounce) box penne pasta
1 (24 ounce) jar tomato sauce (I prefer Barilla)
1 (14 1/2 ounce) can diced tomatoes, drained
1 (9 ounce) bag spinach
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 minced garlic cloves
2 tablespoons extra virgin olive oil

Preparation

Preheat oven to 350\u00b0F.
Heat olive oil in a skillet over medium heat. Add garlic and spinach and saute, turning frequently, until spinach is wilted (about 5 minutes). Set aside to cool.
Cook pasta according to \"al dente\" directions on box.
While pasta is cooking, put spinach in a food processor and pulse to finely chop (you can chop by hand if you want).
In a large bowl mix the cheeses, spinach, sauce, and tomatoes.
When pasta has finished cooking, drain and add to the cheese mixture.
Put pasta mixture into a 9x13 baking dish and bake covered for 30 minutes, then uncovered for 10 minutes.