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Preheat oven to 190c (375f)
Spray a large ovenproof skillet (frying pan) over a medium high heat with olive oil spray. (If not using a oven proof pan, you will need to transfer it all to a baking dish before going into the oven)
Add the onion and fry for a few minutes until slightly softened.
Add in the mushrooms and garlic and slowly add in the 1 cup of the stock a little bit at time, reducing down until you add the next bit. This should give the mushrooms and onion a lovely golden colour.
Season with salt, black pepper, thyme etc and stir in the fresh parsley
While the mushroom mixture is sauteing, Cook the pasta until al dente in boiling salted water, when the pasta is ready, reserve 80ml of the pasta water, then drain the pasta and set aside.
Combine the parmesan, ricotta, garlic powder and a pinch of salt and pepper together in a bowl.
Add the pasta to the mushroom mixture with the reserved pasta water and toss until all combined. Spoon the ricotta mixture onto the top of the pasta and roughly spread across the top of the pasta with a spatula. Sprinkle evenly with the mozzarella.
Baked Covered with foil or a lid for 20 mins, then remove the foil/lid and bake for an additional 10-15 minutes until lightly golden on top.
Serve and enjoy!!