Preheat your oven to 375°F and cook the pasta according to package directions until just al dente—about 2 minutes under the recommended time. Drain and set aside, reserving 1/2 cup pasta water for the sauce.

Heat olive oil in a large skillet over medium heat, then add diced onion. Cook until softened and translucent, about 5 minutes, stirring occasionally.

Add minced garlic to the pan and cook for 1 minute until fragrant. Pour in the canned tomatoes with their juice and sprinkle in oregano and dried basil.

Simmer this tomato mixture for 8-10 minutes, stirring occasionally, then stir in the heavy cream and crumbled feta cheese. The creamy hearty tomato feta pasta bake sauce should become smooth and luxurious as it simmers for another 3-4 minutes.

Gently fold in the fresh spinach until it wilts completely into the sauce. Add cooked pasta and toss everything together, adding reserved pasta water if needed for consistency.

Transfer the mixture to a greased 9x13 baking dish and top with shredded mozzarella and grated parmesan cheese. Bake covered with foil for 15 minutes, then uncover and bake 8-10 minutes until the cheese is golden and bubbling.

Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh chopped basil for brightness.