Cook the macaroni according to packet instructions. Drain and set aside.
Meanwhile, in a medium saucepan, heat the oil and add the onion. Fry over medium heat until the onion is tender. Add the garlic and fry for a few minutes more.
Add the Italian style tomatoes and the tomato paste and stir well. Bring the sauce to the boil and then reduce the heat to a simmer.
Stir in the yoghurt. Season the sauce to taste with salt and pepper. Add the macaroni and heat through.
Add the baby spinach and stir for a few minutes until wilted. Remove from the heat and stir in half of the Parmesan cheese.
To serve, sprinkle with the remaining Parmesan.