Preheat oven to 400 F

In a large, 12-inch skillet, heat oil over medium heat, add onion, garlic and mushrooms and season generously with salt and pepper, Italian herbs, cooking and stirring until mushrooms release all their liquids and this cooks off, and eventually, they get golden brown, about 12 minutes. Taste and make sure these are salted and flavorful.

Add fresh spinach and wilt, then add the broth or stock, the marinara sauce and the dry pasta. Stir, and bring to a simmer. Dot with the dollops of ricotta. Sprinkle with mozzarella and pecorino. Cover well and place in the oven to bake for 30 minutes.

Uncover and let the cheese get a little golden for a couple of minutes (feel free to broil). If there seems to be too much liquid left in the pan, simply bake uncovered a bit longer, or simmer uncovered on the stovetop for 1-2 minutes until it evaporates.

Garnish with fresh herbs and chili flakes.