-8 oz garden rotini pasta (or any small pasta you like)
-5 thick cut slices bacon, cut into small chunks
-3 cloves garlic, minced
-1 (28 oz) can crushed tomatoes
-1/4 tsp crushed red pepper flakes
-4 cups baby spinach, torn into small pieces
-1/2 tsp salt
-1/2 cup ricotta cheese
-1/4 cup shredded Parmesan cheese
-8 oz mozzarella, cut into 1/2 inch cubes
Preheat oven to 400 F.
Cook pasta according to package directions. Reserve 1/2 cup of the pasta water. Drain the rest and set the pasta aside (keep it covered to stay moist).
In an oven proof skillet, place the chopped bacon and cook until crisp. Remove the bacon on to paper towel lined plate.
Keep 1 Tbs of the bacon grease and dispose of the rest. Return the skillet to stove with the 1 Tbs of bacon grease. Add the garlic and cook for 30 seconds, stirring often. Add the crushed tomatoes, reserved pasta water, pepper flakes, spinach and salt. Mix well and bring to a simmer. Lower the heat and cook for about 20 minutes or until the sauce thickens.
In a small bowl, mix the ricotta and Parmesan cheeses. Set aside.
Add the cooked pasta and mozzarella chunks to the spinach mixture. Stir to coat and remove from heat. Drop spoonfuls of the ricotta mixture on top. Sprinkle with the cooked bacon chunks.
Bake in preheated oven for 20 minutes or until nice and bubbly. Let it rest for 5 minutes. Enjoy!