Pasta: Bring a large pot of water to a boil, then add a generous spoon of salt (it should taste like ocean water). Add 1 lb uncooked ziti pasta and cook according to the instructions on the package until al dente. When finished, drain and add pasta back into pot, then set aside.

Cook Veggies: Add 2 Tbsp olive oil to a large saute pan or pot over medium heat. Add 1 zucchini (diced), 1 eggplant (diced), 1 bell pepper (diced), 1 cup diced white onion (diced), and 3 cloves garlic (minced), cooking until they're slightly softened, 5 to 7 minutes.

Veggie Sauce: Add 2 24-oz bottles marinara sauce, ¼ cup chopped fresh basil, 1 tsp oregano, and ¼ tsp salt to the veggie sauce, cover, and let gently simmer for 15 minutes.

Ricotta Mixture: Stir together 1 15-oz package ricotta cheese, 10 oz frozen spinach (thawed), and ½ cup shredded parmesan cheese.

Assemble: Preheat oven to 350°F (175°C). In a large casserole dish (9×13 inch or similar), you'll layer: ½ of the veggie sauce > ½ of the cooked pasta > ½ of the ricotta mixture (roughly spread out) > ½ of the mozzarella. Then repeat that: remaining veggie sauce > remaining cooked pasta > remaining ricotta mixture > remaining mozzarella. You may need to smush things down to fit as much as you can into the dish.

Baked: Place an empty baking sheet on a lower rack to catch any drips. Bake for about 30 minutes, or until cheese is golden and melted and sauce is bubbling around the outside. Allow to rest for a few minutes before serving.