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Pour 4 cups hot water into a Dutch oven; cover and bring to boiling. Add macaroni; cook according to package directions. Meanwhile, in a small bowl stir together ricotta cheese, Parmesan cheese, kosher salt, Italian seasoning, crushed red pepper, and black pepper. Set aside.
In a very large nonstick skillet heat oil over medium heat. Add mushrooms; cook about 5 minutes or until tender. Add spinach. Cook and toss until wilted and liquid is evaporated. Drain well, if needed.
Drain the cooked pasta well. Stir cheese mixture into hot pasta. Stir in pasta sauce; cook until bubbly. Stir in mushroom-spinach mixture. Sprinkle with mozzarella cheese.