Back to School: Pasta bake for the whole crew

While I don't have kids or a family yet, I do have lots of friends and on occasion I've found myself needing to feed a crowd. When that happens, I almost always turn to the pasta bake. Easier than lasagna but with similar appeal, I've yet to have anyone turn down this medley of pasta, cheese, tomato sauce and spinach (although the vegans, lactose intolerant and gluten-free folks would have to take a pass). I always make it without meat in case a vegetarian turns up, but you could easily stir some browned beef or sausage into the sauce. This is perfect if your kids have friends coming over to spend the night or you want to make something that will provide leftovers. It's also a hit at potlucks.
Cook up a bag of pasta according to package directions (I always use whole wheat pasta, because aren't we all trying to get more whole grains into our diets?).

While the pasta boils, pour a bottle of spaghetti sauce (whatever if your favorite) into a pot. If you want something a little chunkier, add a can of diced tomatoes. Add a clove of crushed garlic and a bag of frozen spinach. Bring it up to a simmer and taste, adjusting seasonings to your desired level. Take it off the heat and stir in a container of ricotta cheese (I've used cottage cheese in a pinch) and a couple of handfuls of parmesan cheese. The pasta should be finished by now. Save a bit of pasta water before draining.

Toss the drained pasta and sauce together. If it needs a little loosening, add a bit of the reserved pasta water. When it is combined spread out in a baking or casserole dish. Top with slices of mozzarella cheese and bake until it is heated through and the cheese bubbles.

This is a dish that you can adjust to your tastes and needs. It can expand and contract to your needs. Go ahead and make it your own.