Baked Ricotta, Mushroom and Spinach Ziti

• 500 g penne pasta
• 400 g mushrooms, roughly chopped
• 1 tbsp garlic infused extra virgin olive oil
• 350 g smooth ricotta cheese
• 100 g baby spinach leaves
• 1.5 tbsp lemon, herb and garlic seasoning
• 100 g mozzarella cheese, shredded