Preheat your oven to 400 degrees Fahrenheit (200°C).

Toss the cherry tomatoes with 1/8 cup of olive oil and spread them in an even layer on a baking sheet.

Roast the tomatoes at 400°F for 15 minutes, or until they start to wilt and burst. Set aside.

While tomatoes roast, cook the rigatoni pasta according to package directions until al dente (slightly firm). Drain and set aside.

In a large skillet or Dutch oven, combine the diced onions, mushrooms, bell pepper, zucchini, and minced garlic with 1 tablespoon of olive oil.

Sauté over medium high heat for 12-15 minutes, stirring occasionally, until the vegetables release their liquid and begin to soften and lightly brown.

Add the fresh spinach to the skillet and cook for 2-3 minutes, just until it wilts down.

Stir in the pasta sauce, salt, dried basil, and pepper. Mix well.

Add the roasted cherry tomatoes to the sauce and vegetable mixture in the skillet, stirring gently to combine.

In a separate bowl, mix together the mozzarella cheese and Parmesan cheese.

Add 1 cup of the cheese mixture to the sauce/veggie skillet and stir until well incorporated. This ensures cheese in every bite!

Combine the cooked rigatoni pasta with the sauce and vegetable mixture in the skillet. Stir until the pasta is fully coated.

Transfer the entire mixture to a 13x9 inch baking dish, spreading it into an even layer.

Top generously with the remaining cheese mixture.

Increase oven temperature to 425 degrees Fahrenheit (220°C). Bake for 10 minutes, or until the cheese is bubbly, melted, and beginning to turn golden brown.

Remove from oven and let stand for a few minutes before serving.