Method
Cook pasta aldante (6mins) no longer, in salted boiling water, drain and keep aside.
Chop onion,garlic and green bell pepper.
Blanch spinach and chop.
Heat a skillet and add 2tsp of olive oil , add finely chopped onion and garlic, saute for 3mins on medium flame.
Add chopped green bell pepper and cook for 2mins then add spinach.
Add ricotta or goat cheese, cook for a minute and switch off the flame.
Transfer the vegetable filling to a plate.
In the same skillet add a tablespoon of olive oil and add half of the marinara or arrabbiata sauce.
Cover the sauce with aldante pasta.
Add the vegetable filling over the pasta.
Add another layer of pasta and cover it with remaining sauce.
Spread the cheese evenly over the sauce.
Mix the breadcrumbs with butter and sprinkle the mixture over cheese.
Cook on low flame for 20-30 mins.
Garnish with fresh basil leaves.
Serve with Italian seasoning and crushed red peppers.
Sauce : You can use either marinara or arabiatta or a mix of both.
Cheese: Goat cheese adds a distinct tangy flavor , if it is not available, ricotta works just fine.
Breadcrumbs: Adding breadcrumbs mixture gives the dish a nice brown color and a crisp top, you can use parmesan cheese instead.
Time: 20mins is enough time but adding another 8-10 mins gives you slightly charred and crispy pasta.
Note
Keep the pasta aldante (6mins max) as it cooks for a good half hour later on.
Season with salt,pepper,italian seasoning and crushed peppers at every stage.