Preheat oven to 425°F. Spread half of the marinara sauce in the bottom of a 13x9-inch (or similar) baking dish.

Cook the pasta in heavily salted water two minutes less than the package directions. Drain. Put the pot back on the heat over medium-low heat, add a teaspoon or two of olive oil, and cook the spinach for 2 minutes or until just wilted. Cook in batches if needed. Squeeze out the liquid and chop.

Add the pasta back to the pot along with the rest of the marinara sauce, the spinach, ½ teaspoon salt, and ½ teaspoon pepper. Taste and add more salt and pepper if needed.

In a small bowl, combine the ricotta cheese with the garlic, oregano, parsley, and ½ cup Parmesan cheese. Season to taste with salt and pepper.

Add half the pasta to the prepared dish, dollop all over with the ricotta mixture, then top with the rest of the pasta. Top with the mozzarella and remaining Parmesan, drizzle with a little olive oil, and bake for 16-22 minutes or until the cheese is melted and starting to brown.

Top with fresh basil and serve.