10 oz / 300g penne pasta (or other pasta of choice)
1 lb / 500 g ricotta (preferably full fat, low fat is a bit dry)
¾ cup milk (any - I used low fat)
⅓ cup grated parmesan cheese
2 garlic cloves, crushed
⅛ tsp nutmeg powder, preferably freshly grated (optional)
¾ tsp salt
1 large bunch English spinach, leaves only, roughly chopped (3 tightly packed cups) (Note 1)
1 cup grated Mozzarella cheese
1 tbsp olive oil
2 garlic cloves
24 oz / 700g tomato passata (1 standard bottle) (Note 2)
2 tsp onion powder
1 tbsp dried Italian Mixed Herbs (Note 3)
½ tsp dried chili flakes, to taste (optional)
1 tsp sugar
1 tsp salt
Black pepper
Parmesan cheese, grated