Bring large pot of water to a boil (move onto next steps while waiting for pot to boil). Once water comes to a boil, cook pasta according to instructions until al dente and drain when finished.
Preheat oven to 375 F and spray a 9×13 inch baking dish with non-stick cooking spray.
Heat olive oil in large skillet, add onion and garlic and cook until translucent (about 2-3 minutes).
Add sausage and cooked until no longer pink.
Add crushed tomatoes, Italian seasoning, fresh basil, thawed and drained spinach, salt and pepper. Bring to boil and reduce to a simmer for 5 minutes. Combine sauce and cooked pasta. Stir in ricotta cheese and 1/4 cup of shredded Parmesan and 1/4 cup of shredded mozzarella cheese. Transfer to baking dish and top with remaining 1 cup of mozzarella cheese. Top with halved cherry tomatoes and transfer to oven.
Bake for 30 minutes until cheese turns golden brown.