1 10-ouncepackage frozen chopped spinachthawed and drained
1/2cupgrated Parmesan
Instructions
Preheat oven to 400 degrees, line a baking sheet with foil and set aside.
Toss chopped cauliflower florets with 2 tablespoons olive oil and spread on prepared baking sheet. Roast for 15 minutes and set aside. When the cauliflower is done, reduce the oven temperature to 375 degrees.
In the meantime, heat the remaining tablespoon of oil over medium heat in a large skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute. Add the anchovies, the chopped tomatoes, and roasted cauliflower. Season to taste with salt and freshly ground pepper. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
Prepare the pasta according to package directions, but only cook until it is al dente. Drain and transfer to a large bowl.
Toss the pasta with the sauce, reserving 1/2 cup of sauce for later.
In another large bowl, combine 2 cups of mozzarella cheese, the ricotta, egg, and spinach. Season with salt and freshly ground pepper.
Add the cheese and spinach mixture to the pasta mixture.
Spray a 9 x 13 baking dish with cooking spray. Spread half of the reserved sauce on the bottom of the dish and pour the pasta and cheese mixture into the baking dish. Top with the remaining sauce, mozzarella cheese, and grated parmesan.
Bake uncovered for 25-30 minutes, until bubbling and browned on top.