Brown the garlic in a pan with olive oil (about 4 tablespoons), add the minced spinach, add the ricotta and mix well with the spinach. Now pour the tomato sauce, add salt and let it thicken to taste. Meanwhile, cook the tagliatelle al dente in plenty of salted water, drain and sauté in the spinach sauce. Cut the mozzarella into cubes, serve the pasta in the dishes, add the diced mozzarella di bufala and pass the dishes under the grill for two or three minutes, until it is well melted. Serve and taste!