Creamy bean and spinach pasta bake

(~ 17 1/2 oz) pasta (I used spirali)

small leek, (roughly chopped)

large handful fresh spinach

garlic, (peeled)

tin cannellini beans, (drained (240g, or ~ 1 1/4 cups, when drained))

tin haricot beans, (drained (240g, or ~ 1 1/4 cups, when drained))

Few sprigs fresh parsley

(~ 1 cup) ricotta cheese

Salt

Black pepper

(~ 3/4 cup) passata or tomato sauce

ball fresh mozzarella cheese, (torn into chunks)

cheddar cheese, (grated (~ 1/2 cup when grated))