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Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the red onion and cook for a 3-4 minutes until the onion started to soften.
Add the chopped peppers, courgette, salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2-3 minutes.
Stir in the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta and spinach. Stir everything together, then transfer to a large baking dish.
Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
Take out of the oven and top with parsley before serving.