Preheat your oven to 350 degrees F. Lightly grease a large heatproof baking dish and set aside.

Make the shortcut pasta sauce. Pour about 1/4 cup of passata out of the bottle to make room. Add the olive oil, minced garlic, onion powder, garlic powder, Italian herbs, chili flakes, sugar, salt, and pepper directly into the bottle. Screw the lid on tight and shake well until fully combined.

Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than package directions. Before draining, scoop out 1 full mug of pasta cooking water and set aside. Drain the pasta.

In a very large bowl, combine the ricotta, parmesan, crushed garlic, squeezed spinach, shredded mozzarella, salt, and pepper. Stir well. If the mixture feels stiff or crumbly, add a splash of the reserved pasta water and mix until creamy and smooth.

Add the drained pasta to the ricotta mixture and stir until every piece is well coated. Transfer into the prepared baking dish and spread into an even layer.

Pour the pasta sauce evenly over the top. Sprinkle with the remaining 1 1/2 cups of shredded mozzarella. Loosely tent foil over the dish.

Bake covered for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted, bubbly, and lightly golden at the edges.

Serve hot straight from the dish with freshly grated parmesan on top.