Cheesy Baked Pasta & Spinach with Arugula & Clementine Salad

The key to making a great “pasta al forno,” or oven-baked pasta, is to build layers of flavor. Ours starts with a base of garlicky tomato sauce combined with sautéed spinach and fresh parsley. Elicoidali (a traditional shape for baked pasta) soaks up the sauce beautifully with its ridges. We’re layering the saucy pasta and greens with Fontina and Parmesan, two kinds of cheese for plenty of richness in every bite. On the side, an arugula salad gets a special, seasonal touch from juicy clementines.

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