Preheat your oven to 350°F. While it heats, pour the tomato passata into a bowl and stir in the olive oil, onion powder, garlic powder, Italian mixed herbs, chili flakes, sugar, and salt with a pinch of black pepper. Mix until fully combined and set aside. I prefer to make the sauce ahead so the flavors have time to meld together, which creates a richer, more cohesive taste.

Bring a large pot of salted water to a boil and cook the ziti for 1 minute less than the package directions to achieve a slightly firm al dente texture—it will continue cooking in the oven. Reserve 1 cup of pasta water before draining. While the pasta cooks, combine the ricotta, finely chopped spinach, minced garlic, parmesan, and the salt and black pepper in a large bowl. Add 1/4 cup of the reserved pasta water to the ricotta mixture and stir until you reach a creamy, spreadable consistency, adding more pasta water if needed.

Add the drained pasta to the ricotta mixture from Step 2 and toss gently until the pasta is evenly coated, adding a splash more pasta water if the mixture seems too thick. Transfer to a 9x13 inch baking dish or similar size. Pour the tomato sauce from Step 1 evenly over the pasta, then sprinkle the mozzarella cheese over the top. I like to save a handful of mozzarella to sprinkle after removing the foil so you get those beautiful browned cheese spots on top.

Cover the baking dish tightly with foil and bake at 350°F for 25 minutes. Remove the foil and bake uncovered for an additional 10 minutes until the cheese is melted and lightly golden on top. The foil keeps the dish moist during the initial bake, then removing it allows the cheese to develop color and texture.

Remove from the oven and let the pasta bake rest for 5 minutes before serving. This allows the sauce to set slightly, making it easier to portion and ensuring the dish holds together beautifully.