Vegetable Rigatoni

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.