Preheat your oven to 375°F and bring a large pot of salted water to a rolling boil. Cook the pasta until just al dente (about 2 minutes under the package recommendation), then drain and set aside, reserving 1/2 cup pasta water.

While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté for 3-4 minutes until softened, then stir in minced garlic and cook another minute until fragrant.

Add ground chicken to the skillet, breaking it into small pieces as it cooks. Stir frequently for 6-8 minutes until fully cooked through, then season with Italian seasoning, salt, and pepper.

Pour marinara sauce into the chicken mixture and stir well, then add the cozy weeknight pasta bake recipe foundation by incorporating spinach and chicken broth. Simmer for 2 minutes to wilt the spinach, then taste and adjust seasoning.

In a separate bowl, whisk together ricotta, egg, 1 cup mozzarella, and parmesan cheese with a pinch of salt and pepper. Combine this mixture gently into the cooked pasta.

Fold the pasta into the chicken-marinara sauce until fully coated. Transfer everything to a 9x13 baking dish, then top with remaining mozzarella cheese, spreading evenly across the surface.

Bake uncovered for 30-35 minutes until the top is golden and the edges bubble gently. Let rest for 5 minutes before serving to allow layers to set.