Pasta casserole with spinach and mushrooms

Ingredients:

• 450 g dry ziti pasta
• 1 can (800g) canned whole plum tomatoes, crushed by hand
• 1 can (425g) canned whole plum tomatoes, hand crushed
• 4 tbsp. l. olive oil
• 4 cloves garlic, thinly sliced
• A pinch of crushed red pepper flakes
• 4 large sprigs fresh basil + 1 cup chopped leaves
• 1 cup chopped fresh parsley
• 450 g of mushrooms, thinly sliced
• 6 cups small spinach
• 3 tbsp. grated mozzarella
• 1 tbsp. grated parmesan

Preparation:

1. Preheat oven to 230°C. Bring a large saucepan of salted water to a boil.
2. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and red pepper and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water.
3. Increase the heat to medium-high and bring to a boil. Reduce the heat slightly, add the basil sprigs, and simmer, uncovered, until thickened, 15-20 minutes. Remove the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper to taste.
4. Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6-8 minutes. Add the spinach and cook, stirring, until wilted. Transfer to a large bowl.
5. Cook the ziti pasta in salted boiling water for about 2 minutes less than the package directions for al dente. Drain the pasta and transfer to a bowl.
6. Add the tomato sauce, half the mozzarella, and Parmesan to the bowl and mix well. Transfer the pasta to a 3- to 4-quart baking dish and sprinkle with the remaining mozzarella and Parmesan. Bake, uncovered, until golden brown, about 15 minutes. Let the pasta rest for about 10 minutes and serve.