Preheat your oven to 350°F (180°C) and grease a large baking dish with olive oil.

Bring a large pot of salted water to a rolling boil. Cook the rigatoni for about 8 minutes until just shy of al dente.

In a large skillet, warm 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add the fresh spinach and cook until wilted, about 3-4 minutes. Remove from heat and cool slightly.

In a mixing bowl, combine ricotta, egg, half of the grated Parmesan, salt, pepper, oregano, and basil. Mix until smooth.

Fold the cooled spinach into the ricotta mixture until well combined.

Spread a layer of tomato sauce across the bottom of the greased baking dish.

Mix the remaining tomato sauce with the drained rigatoni and coat evenly.

Layer half of the coated rigatoni in the baking dish, followed by the ricotta-spinach mixture.

Top with the remaining rigatoni, then sprinkle with shredded mozzarella and the remaining Parmesan.

Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 15-20 minutes until golden.

Let cool for a few minutes before serving.