Baked Pasta with Ricotta and Spinach



1 Box of Ronzoni Tri-Color Rotini
½ Onion, chopped
2 Garlic Cloves, chopped
1 Teaspoon of Italian Seasoning
1 Large Can of Pureed Tomatoes, 28 oz
½ Cup of Ricotta
8 oz of frozen spinach, thawed
Salt And Pepper
1 Cup of Shredded Mozzarella Cheese
1 Teaspoon of Olive Oil