Baked Tomato Pasta with Fennel and Artichokes

1- package 8 oz. pasta (elbows or shells are best here) Gluten free are ok - I used brown rice pasta
1 small yellow onion, cone #2
1 bulb of fennel, sliced very thin cone #4 (stalks removed, fronds reserved)
2 cloves garlic, minced
1 tsp sea salt
1/2 tsp crushed red pepper
1 bottle spaghetti sauce
2- 15 oz. can diced tomatoes with basil
1 15 oz. can artichoke hearts, packed in water
1 cup fresh baby spinach
1/2 cup grated cheese – We used daiya vegan cheese

Layer in the EOS diced onion, garlic, sliced fennel tomatoes, pasta, salt and crushed red pepper. Add more sauce spinach and artichoke hearts and cheese. Cook 300 degrees until clicking then turn down to low.