A comforting vegetarian pasta bake made with spinach, ricotta, tomato sauce, and melted cheese.

For the Tomato Sauce

1 1/2 tablespoons olive oil

1 large onion, finely chopped

2 teaspoons crushed red pepper flakes

4 garlic cloves, minced

1 (28-ounce) can crushed tomatoes

1 (8-ounce) can tomato sauce

1 tablespoon dried oregano

1 tablespoon dried basil

1/2 teaspoon ground black pepper

1/2 teaspoon salt

For the Spinach Cheese Mixture

16 ounces whole-milk ricotta cheese

1/2 cup frozen chopped spinach, thawed and squeezed dry

2 cups shredded mozzarella cheese

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/4 teaspoon black pepper

1/4 teaspoon salt

Pasta

1 pound ziti or penne pasta, cooked just until tender

For the Topping

Remaining prepared tomato sauce

1/2 cup grated Parmesan-style cheese

1 cup shredded mozzarella cheese

Garnish

Fresh basil, thinly sliced

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1. Heat olive oil in a pot and cook onion and red pepper flakes until golden.

2. Add garlic, tomatoes, sauce, herbs, salt, and pepper. Simmer and cool slightly.

3. Cook pasta until tender, drain, and set aside.

4. Mix ricotta, spinach, mozzarella, seasonings, and part of the sauce.

5. Fold pasta into the mixture.

6. Transfer to a greased baking dish, top with sauce and cheeses.

7. Bake covered, then uncovered until lightly browned.

8. Rest before serving and garnish with basil.

Let the casserole rest before slicing for best texture.