Ziti pasta mixed with fresh Roma tomatoes, baby spinach, garlic, ricotta cheese and Italian seasonings then topped with mozzarella and Parmesan cheese and baked in the oven.
Cook the ziti pasta al dente in a pot of boiling water according to package directions.
Drain the pasta and set aside.
Preheat the oven to 375°F.
Heat the olive oil in a large saute pan over medium-high heat.
Add the tomatoes, onion, and garlic to the pan and cook, stirring occasionally, until the onion and tomatoes soften, about 5 minutes.
Stir in the spinach and cook, stirring often, until the spinach as wilted, about 1 minute.
Take the pan off the heat then transfer the contents of the pan to a large mixing bowl.
Stir in the ricotta, oregano, parsley, basil, red pepper flakes, 1 1/2 tsp salt, and 1/2 tsp black pepper into the bowl with the tomato and spinach and stir to combine.
Add the cooked pasta to the bowl and stir to combine then spread the mixture evenly into a 9x13-inch baking dish.
Sprinkle the mozzarella on top of the pasta mixture then bake in the preheated oven for about 30 minutes or until cheese on top is well melted.
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