Start the water boiling for the pasta and cook according to package instructions until just al dente or even a little under-cooked. Do not overcook as it will soften further.
½ lb pasta
Preheat oven to 375ºF.
In a large Dutch oven, heat the 2 tbsp olive oil to medium. Add the onion, garlic, carrots and serrano pepper. Cook until softened.
2 tbsp olive oil, 1 medium yellow onion, 4 cloves garlic, 3 medium carrots, 1 serrano
Add the 3 tbsp tomato paste and 1 tbsp miso, if using, and stir until it’s combined and starting to darken.
3 tbsp tomato paste, 1 tbsp miso
Add the 28oz can crushed tomatoes and cook until it starts to bubble a little. Then turn off the heat and add in the cooked pasta and beans and spinach. Mix well.
28 oz crushed tomatoes, 6 cups spinach
Add in the ricotta and about half of the mozzarella.
6 oz ricotta, 8 oz mozzarella
Pour into a large (2.5qt) round baking dish, like a Pyrex. Cover and bake for 20 minutes. Then remove the lid, put the remaining mozzarella and Parmesan on top, and bake for another 10-15 minutes until the cheese is melted.
8 oz mozzarella, 3 tbsp Parmesan cheese