My family devoured this casserole - it was gone in minutes



16 oz penne pasta
10 oz frozen chopped spinach (or 1 lb fresh spinach, finely chopped)
1 cup feta cheese, crumbled (reserve 1/4 cup for topping)
1/4 cup fresh dill, finely chopped (or use 3 teaspoons of dried dill)
15 oz ricotta cheese
8 oz mozzarella cheese, shredded (reserve 1/4 cup for topping)
Salt and pepper, to preference

Heat the oven to 375°F (190°C) and lightly grease a 9x13 casserole dish.
For frozen spinach, follow the thawing steps as per package. If opting for fresh spinach, ensure it's cleaned and finely chopped.
Boil the penne in salted water as indicated on its package until al dente. Drain off water and keep the pasta aside.
In a spacious bowl, mix together the spinach, most of the feta (keep 1/4 cup aside), dill, ricotta, and the majority of the mozzarella (again, keep 1/4 cup aside). Season with salt and pepper. Stir until you get a uniform mixture.
Integrate the cooked penne with the spinach-cheese fusion, ensuring the pasta is uniformly covered.
Pour this mixture into the casserole dish, spreading it evenly.
Top off with the set-aside mozzarella and feta.
Tightly cover the dish using aluminum foil and place it in the oven for 20 minutes.
Post the 20 minutes, remove the foil and let it bake for another 10-15 minutes. Look for a golden-brown crust and a bubbly center as signs of being done.
Once baked to perfection, give it a few minutes to cool.
Dish out the Spanakopita Pasta Bake while it's still warm. Bon appétit!