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Fill a medium saucepan halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
Meanwhile, preheat a skillet over medium-high heat.
While the skillet heats up, peel, halve, and small dice onion. Peel and mince garlic.
Once the skillet is hot, add oil and swirl to coat the bottom. Add onion, garlic, mushrooms, and spices; cook, stirring occasionally, until starting to soften, 3-4 minutes.
When the veggies are done, add kale to the skillet in handfuls, waiting for the kale to wilt slightly before adding the next handful.
Add marinara sauce and ricotta to the skillet. Stir to combine and bring the sauce to a simmer over medium heat. Once simmering, remove from heat and cover to keep warm.
Meanwhile, wash, dry, and pick basil leaves off the stems; roll up crosswise and thinly slice into ribbons. Add half to the skillet with the sauce and stir to combine. (Reserve remaining basil for serving.)
When the pasta is done, drain and add to the skillet with the sauce. Stir to coat.
To serve, divide pasta between plates or bowls and sprinkle with reserved basil. Enjoy!