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Preheat your oven to 400 degrees
Toss the cherry tomatoes with 2 tablespoons of olive oil and place them in an even layer on a baking sheet
Roast at 400 degrees for 15 minutes, or until the tomatoes start to wilt and burst
Cook the rigatoni pasta to al dente according to the package instructions and set aside
In a large skillet, combine the onions, mushrooms, bell pepper, zucchini, garlic, dried basil, salt, pepper, and 1 tablespoon of olive oil
Sautee on medium high heat for 12-15 minutes, or until liquid is released and vegetables have started to cook down. Stir every few minutes
Add the spinach and wilt for 2-3 minutes
Add the pasta sauce and stir to combine
Add the cooked tomatoes to the sauce with the other veggies
Mix the mozzarella and parmesan cheeses together in a bowl
Add 1 cup of the cheese mixture to the veggie pasta sauce and stir it in until melted
Combine the cooked rigatoni pasta with sauce and veggie mixture, then transfer it to a greased 9 by 13 baking dish
Top the rigatoni with the remaining cheese blend
Bake the veggie rigatoni at 425 degrees for 10 minutes, or until the cheese is bubbly and beginning to brown