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Preheat oven to 400°F. Coat an oven-safe 9x13 baking dish with nonstick spray.
Place eggplant, zucchini, bell pepper, and cherry tomatoes in the dish. Drizzle the olive oil on top along with the minced garlic.
Season with salt and pepper, to taste, and the red pepper flakes. Toss to coat.
Push veggies to the sides, then place the Boursin round in the middle, having the veggies surround it.
Bake in the preheated oven for 30 minutes, until the cherry tomatoes burst, the vegetables are roasted, and the cheese melts.
In the meantime, cook the pasta in a pot of salted boiling water according to package directions until al dente. Drain, reserving 1 cup of the cooking liquid.
Transfer the cooked pasta to the pan with the roasted veggies and gently toss to combine, adding in some of the reserved pasta water, if necessary, to achieve the desired consistency for a nice creamy sauce.
Serve immediately with some shaved Parmesan.