Step 1

Preheat the oven to 450˚F (230˚C). Bring a large pot of salted water to a boil.

Step 2

Heat the olive oil in a 12-inch oven-proof skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon. Cook, stirring occasionally, until browned and cooked through, about 5 minutes. If the sausage has released a lot of fat, spoon off and discard all but about 1-2 tablespoons (you can skip this step if there’s not much fat in the pan).

Step 3

Add the garlic and let it sizzle for about 2-3 minutes (things will start smelling really good). Pile in the baby spinach and cook, stirring often, until wilted. Reduce the heat to low and carefully pour in the marinara sauce (take care, as it might splatter). Season the sauce with salt and pepper. Let it bubble for a few seconds, then remove the pan from the heat.

Step 4

Cook the pasta in the boiling water until just shy of al dente, then drain. Add the pasta to the sauce in the pan, along with 1/2 cup of water. Season with salt and pepper, and toss to combine.

Step 5

In a small bowl, stir together the ricotta, 2 tablespoons of the parmesan cheese, egg and basil. Season with salt and pepper.

Step 6

Dollop the ricotta in several places over the pasta. Sprinkle the mozzarella cheese and remaining 2 tablespoons of parmesan cheese over top. Transfer the skillet to the oven and bake until the cheese is melted and slightly toasted, about 10 minutes.

Step 7

Let the pasta cool for 5 minutes. Sprinkle with more parmesan and basil before serving.