Baked Pasta with Ricotta and Spinach

Ingredients

• • 4 garlic cloves, chopped
  • 3 tbsp (45 ml) olive oil
  • 6 cups (140 g) baby spinach, coarsely chopped
  • 1 onion, chopped
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 bottle (675 ml) strained tomatoes
  • 2 cups (500 ml) chicken or vegetable broth
  • 3/4 lb (340 g) short pasta of your choice
  • 1 container (300 g) ricotta cheese
  • 1/2 cup (35 g) fresh Parmesan cheese, finely grated
  • 1 cup (100 g) mozzarella cheese, grated