Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for one minute until fragrant. Stir in the spinach, season with salt and pepper, and cook for two more minutes. Remove from heat.

In a bowl, mix the ricotta with half the Parmesan. Set aside one quarter cup of this mixture and stir the milk into it to thin it for piping. Combine the remaining ricotta mixture with the spinach.

Spread one cup of marinara in the bottom of an 8x8 baking dish. Lay three noodles over the sauce. Spread half the spinach ricotta mixture on the noodles, then sprinkle one third of the mozzarella. Repeat the layers once more.

Add the last three noodles and the remaining marinara. Sprinkle the rest of the mozzarella and Parmesan over the top.

Spoon the thinned ricotta mixture into a zip top bag, snip a small corner, and pipe concentric circles on the cheese. Drag a knife from the center outward in several places to form a web pattern.

Cover the dish with foil and bake at 375°F for 25 minutes. Remove the foil and bake 10 more minutes until the cheese bubbles and the web sets.