Preheat your oven to 350°F. Grab a large pot and bring salted water to a boil. Cook your spaghetti according to the package instructions until al dente.

While the water is boiling, heat a skillet over medium heat with olive oil. Toss in the spinach and sauté for about 2-3 minutes until it’s wilted.

In a large bowl, combine the ricotta cheese, half of the Monterey Jack cheese, garlic powder, Italian seasoning, and season with salt and pepper. Stir in the sautéed spinach and marinara sauce.

Once your spaghetti is cooked and drained, fold it into the cheesy-spinach mixture.

In a greased casserole dish, layer half of the spaghetti mixture, then top with the remaining Monterey Jack and half of the grated Parmesan cheese. Add the rest of the spaghetti, and sprinkle the remaining Parmesan on top.

Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until bubbly and golden.