Cook the fusilli al dente as said on the package.
Cook the garlic and onion until golden brown. Add the vegetables and cook for two minutes.
Add the tomato paste and canned tomatoes. Crush the tomatoes with a wooden spoon.
Add half of the ricotta cheese to the sauce. Add a ladle of pasta water, too. Mix.
Grease an oven tray (20cm x 30cm) with oil. Add the fusilli. Add the sauce on top.
Add the oregano, basil and rosemary with an amount to your liking.
Crumble the other half of the ricotta cheese on top.
Bake in the oven for 15 minutes at 180 degrees. Serve immediately.