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Preheat oven to 375 degrees, and butter/oil a 13×9 inch oven-safe baking dish. Squeeze 1/2 of lemon juice into baking dish and coat bottom of dish evenly. Prep all ingredients, including thoroughly washing and drying spinach.
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Cook pasta according to directions, remove from heat and rinse with cold water. Toss in bowl with olive oil and set aside.
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Heat a bit of olive oil in a skillet and saute garlic and about a teaspoon of salt for a few minutes. Add spinach and cook until spinach collapses, approximately 30 seconds.
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Remove spinach/garlic from heat and add to noodles with remaining 1/2 of the lemon juice and all of zest. Add a 1/2 cup of ricotta and half of the mozzerella to the mixture extremely well.
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Pour mixture into baking dish and top with remaining cheese and ricotta (in dollops).
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Cover with foil and bake for 30 minutes until cheese on top is bubbling and melted.
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Top with fresh parmesan and salt and pepper.