Preheat oven to 375 degrees and grease a 2 ½ quart or 3 quart baking dish with non-stick cooking spray.
Cook orecchiette in a large pot of heavily salted water according to the package directions. Drain.
While orecchiette cooks:
Add all the sauce ingredients to a food processor or blender and process on medium speed for 15-45 seconds, or until all the tomatoes are broken up and no large chunks remain.
Mix together all the cheesy ricotta layer ingredients together in a medium bowl with a fork or whisk, until the eggs are broken down and fully combined into the cheese and spices.
Assemble the pasta bake:
Spread about 1 cup pasta sauce on the bottom of the baking dish. Then sprinkle in ½ of the pasta. Spread about ½ of the remaining sauce over the pasta and dollop with ½ of the ricotta cheese mixture. Repeat one more time with the second half of sauce, pasta, and ricotta mixture. Sprinkle the top with mozzarella cheese.
Bake in preheated oven for 30-35 minutes, or until rapidly bubbling around the sides and starting to brown. Turn broiler on high (or to 525 degrees) and broil for 2-4 more minutes, or until nicely browned to your liking.
Remove pasta bake from oven and let rest at room temperature for 5-10 minutes, or until the sauce is no longer runny when scooped into.
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