Pasta bakes are an easy way to use up what you have on hand, so this recipe can be highly customizable!
Ingredients
1 container cherry tomatoes
2 portobello caps, roughly chopped
1/2 zucchini, roughly chopped
1 bell pepper, roughly chopped
1/2 tbs oil - I used avocado oil
1/2 package fresh spinach
1 (24) ounce jar marinara sauce
1/2 tsp salt
pinch pepper
pinch red pepper flakes
1 tbs Italian seasoning
1 lb cooked pasta noodles
1 cup parmesan cheese
2 cups mozzarella cheese

Directions

1. Preheat oven to 400 F. 
2. Toss all veggies (minus spinach) in oil and spices and spread out on a baking sheet. Roast for 20-25 minutes. Cook your noodles now.
3. Remove veggies from oven and add to a large pot on medium heat - preferably one that can go directly into oven so it's a one-pot wonder! 
4. Add spinach to wilt, then stir in marinara sauce, 1/2 cup parmesan, 1 cup mozzarella, and pasta noodles.
5. If leaving in one pot, top with remaining cheese. If adding to a casserole dish, add to casserole dish...then top with remaining cheese.
6. Bake for 25 minutes or until cheese looks goldenly good.

These are really good and this is totally. not my recipe. I copied it down to the final minute. (I did add 2 extra minutes to the total baking time.)
Click here to access the recipe!

1 cup softened butter
1 cup sugar
2 eggs, room temperature
1 tbs vanilla
3 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon

Directions: 
Preheat oven to 400. 
Cream butter and sugar until combined. Add eggs, one at a time, then add vanilla.
Sift together flour, baking soda, salt and cinnamon. Add the sifted ingredients to the wet ingredients.
Roll out your dough on lightly flour-dusted parchment paper. Cut out shapes and place on parchment or silicone mat-lined baking sheet pans. Place baking sheet pan in freezer for 15 minutes. 
Bake 10 minutes until bottoms are golden brown.