Preheat your oven to 400°F (200°C).

In your baking dish, combine the diced onion, red bell pepper, mushrooms, minced garlic, dried basil, dried parsley, red pepper flakes, and salt. Drizzle with olive oil, tossing to coat. Bake for 15 minutes.

Stir in the fresh spinach until just wilted.

Add the fire-roasted diced tomatoes and ricotta cheese, mixing until combined.

Stir in the dry orzo and pour in the broth.

Bake uncovered for 15 minutes, stir the mixture, then continue baking for an additional 10-15 minutes.

Sprinkle the mozzarella on top and bake for an additional 5-10 minutes until melted and bubbly.

Let sit for about 5 minutes before serving. Garnish with fresh basil if desired.