Preheat the oven to 375°. Spray a 9- x13-inch
baking dish with olive oil spray.
Bring a large pot of salted water to a boil.
In a medium bowl, combine the ricotta, 6
tablespoons of the Pecorino Romano cheese and half
of the mozzarella cheese.
Meanwhile, in a large deep skillet, brown the
sausage breaking up into small bits until cooked
through; set aside. Add the oil to the skillet and
sauté garlic about a minute, careful not to burn.
Add spinach and season with a little salt and
pepper and cook another minute. Return the sausage
to the skillet and add the marinara sauce; cookon
low about 2-3 minutes.
When the pasta water comes to a boil, cook pasta
according to instructions for al dente, but
undercook them by 4 minutes less; drain and return
Put half of the cooked pasta into the prepared
baking dish and top with half of the meat sauce.
Spoon the ricotta mixture on top of the sauce in
an even layer.