In a large cast iron or oven safe pot, boil pasta according to package instructions until al dente. Drain and rinse and keep aside in colander.
Dice onion and mince garlic. Chop zucchini. In the same cast iron pot, add olive oil and heat to medium-high heat. Saute diced onion for 5 minutes, until slightly translucent.
Add garlic, zucchini, and spinach and stir until spinach has wilted, about 5-7 minutes. Salt and pepper vegetables to your liking.
Add crushed tomatoes, tomato sauce, Italian seasonings, and ricotta cheese to the pot and bring to a simmer. Add noodles and half of the cheese (mix the mozzarella and parmesan cheese together) and mix well. Remove from heat.
Top with remaining cheese and place in the oven. Bake for about 10 minutes until the cheese on top is melted, and slightly golden brown. Serve hot.