Layer spinach, dry spaghetti, and cherry tomatoes in a glass baking dish.
Top the pasta with large dollops of ricotta and minced garlic.
Pour in the water and season generously with salt and pepper.
Bake at 400°F (200°C) for 30 minutes until the pasta is tender.
Remove from the oven and immediately toss everything together.
Stir vigorously until the ricotta and starchy water transform into a glossy, thick sauce.
Serve hot directly from the pan!
