Debatable if this is easier than layered lasagna, however, I like that you can freeze portions without the pasta. Gluten-free pasta freezes ok, but definitely better prepared fresh. The original recipe is from Giadzy. I did tweek a bit... Makes enough for 6 hungry guests. I prepared 4 servings of pasta. Dinner immediately and dinner later in the week. I also froze 2 servings for later. Refer to 2/17/2026 Giada's Maple Dijon Vinaigrette for the Spicy Oregano Salt recipe. Add the Lemon Peel.
Ingredients:
- Jovial Malfalda gluten-free pasta, prepared according to packagae instruction, less one minute
- 1 teaspoon Spicy Oregano Salt, divided ( see note above)
- 1 tablespoon EVOO
- 1 garlic clove, minced
- 1 5 ounce container baby spinach
- 1 container whole milk ricotta
- 1 pound sweet Italian sausage
- 1 large onion, red or yellow, diced
- 1 jar Rao Marinara, just shy of 1/2 cup
- Spice House Italian Blend, to taste
- 1-2 cups mozzarella cheese, shredded
- fresh grated Parmigiano
Directions:
Preheat oven to 425 degrees.
In a large skillet over medium heat, heat the 1 tablespoon EVOO. Add the garlic and 1/2 teaspoon Spicy Oregano Salt. Cook about 1 minute.
Add the spinch, stirring until wilted. Remove to a medium bowl. Drain any excess water. Chop with scissors. Add the ricotta cheese and mix until combined. Set aside.
Wipe out the skillet, return to medium heat and add the Italian sausage. Cook undistrubed for 3 minutes, then break apart with a wooden spoon. Cook another 5 minutes, until browned.
Add the onion and the Italian Blend, to taste. Cook about 3 minutes. Stir in the Rao marinara and the remaining 1/2 teaspoon Spicy Oregano Salt.
Cook the pasta, adjusting time to 8 minutes. Drain and add to the sauce. Combine.
Grease you baking pan with EVOO.
To assemble: add pasta mixture, fresh Parm, shredded mozarrella, and finally seal with the ricotta mixture.
Bake uncovered for 20-25 minutes until bubbly and golden brown. Allow to cool 5-10 minutes.
