Bone Suckin' Salsa Thicker Style, 1 cup
Crushed Tomatoes, 1, 16 oz. can
Ziti, 1 lb.
Pancetta, 1/4 lb., 1 thick cut slice, diced
Onion, 1, diced
Garlic, 3 Tbsp. minced
Ricotta Cheese, 2 cups
Oregano, 1 Tbsp.
Basil, 1 Tbsp.
Parsley, 1 Tbsp.
Red Wine Vinegar, 1 Tbsp.
Fresh Baby Spinach, 1 bag
Fresh Mozzarella, 1 ball (about 8 to 10 oz.) thinly sliced

Preheat the oven to 450˚. Use a non-stick baking spray on a 9x13 baking dish.

Bring a large stock pot of water to a boil. Add ziti and a couple of pinches of salt to the water and boil for about 7 minutes, just short of al dente. Drain the pasta, return the pasta to the pot and set aside.

In a medium size bowl combine ricotta cheese, basil, parsley, oregano and cooked pasta, set aside.

In a large skillet or saucepan heat to medium and add diced pancetta. Cook pancetta until browned. Add onions and garlic. Stir and cook for about 10 minutes or until onions are tender.
Add Bone Suckin' Salsa, red wine vinegar and tomatoes; combine all ingredients and stir occasionally for another 10 minutes.

While sauce is hot add in spinach and stir until all the spinach is incorporated into sauce.

Pour the sauce over the ricotta covered pasta and mix well. Place the pasta and sauce into baking dish and top with fresh mozzarella slices.

Bake uncovered for 25 to 30 minutes or until the sauce is bubbling and cheese is just beginning to brown. Let the pan sit for 5 minutes before serving. Serves 6.