•  6 Cloves of Garlic, Minced
• About 4 cups Fresh Baby Spinach
• Olive Oil
• Salt and Pepper
• 1 cup Chopped Fresh Basil
• 1 29oz Can Tomato Sauce
• 1 Pound Box Rigatoni
• 15oz Whole Milk Ricotta
• 2 Cups Shredded Mozzarella, Divided
• 1 Cup Grated Parmesan, Divided

Method-

In a medium sauce pan, heat half of the garlic with about a tbsp of olive oil. Sautee for 2 minutes and add in the basil and stir. Add in tomato sauce and season with salt and pepper. Reduce to a simmer and cook for 15 minutes, stirring often.

In a separate sauce pan, heat the rest of the garlic with another tbsp of oil. Sautee for 2 minutes and then add in the spinach. Stir until the spinach is wilted and drain.

Cook the rigatoni for about 2 minutes less than the packaging instructions. Reserve 1/2 cup of the pasta water and then drain.

In a large bowl, combine the ricotta with 1 cup of the mozz and 1/2 cup of parm. Add in drained spinach and cooked pasta and reserved pasta water, stir until combined.

In a 9×13 casserole dish, coat the bottom with enough of the tomato sauce just to cover the bottom. Add in the pasta and then top with the remaining tomato sauce and cheeses.

Cover with foil and bake for 20 minutes at 325 degrees. Remove the foil and cook for another 10 minutes.

Serve and enjoy!

• 1 Large Jalapeño, Seeded and Minced
• 1 Medium Yellow Onion, Diced
• 2 Tbsp Olive Oil
• 1 Tsp Cumin
• 1 Tsp Chili Powder
• 1 Tsp Garlic Powder
• 1 15.5 oz Can Black Beans, Rinsed
• 1 14.5 oz Roasted Diced Tomatoes
• 6 Eggs
• 1/2 Cup Shredded Colby Jack Cheese

Method-

Sautee the jalapeño, onion and olive oil in a large skillet until tender 5-7 minutes. Add seasonings, bean and the tomatoes with the juice. Reduce to a very low simmer and cook until most of the liquid is out 7-10 more minutes. Make 6 divots in the mixture with a spoon and crack the eggs into the depressions. Place the whole skillet into the oven and bake at 425 degrees for 10 minutes and top with cheese. Return to the oven to melt the cheese.

Serve with tortillas and enjoy!