• Heat oven to 400 degrees Fahrenheit.

Roast The Vegetables:

• Cut a bell pepper (any color) into chunks and cut a head of broccoli into florets (yields 4-5 cups). Try to make sure the pieces are relatively even in size.
• Place the broccoli florets and bell peppers on two baking sheets. (Make sure they are not too crowded). Drizzle with 3 Tbsp. olive oil and sprinkle with ¼ tsp. kosher salt and pepper.
• Place the baking sheets in the oven and roast for 15 minutes. Remove and set aside.

Prepare The Ricotta Mixture:

• Finely chop 2 cups of fresh spinach.
• Place 1 cup of Ricotta cheese to a small bowl. Add 1 tsp. garlic powder, 1 tsp. Italian seasoning, and ¼ tsp. kosher salt and pepper to the ricotta. Stir until combined.
• Add the chopped spinach to the bowl and fold it into the ricotta mixture.

Prepare The Pasta:

• Prepare 1 12 oz. package of gluten free Penne noodles (or regular Penne if not GF) on the stove top according to package directions. Do not cook them completely – Drain while they are still al dente so they do not become soggy as they bake.
• Return the drained noodles to the pot on the stove top and add 1 24 oz. jar of spaghetti sauce to the noodles. Toss the noodles in the sauce until combined.

Assemble and Bake Pasta:

• Spray a 9x13 inch casserole dish with cooking spray and reduce oven temperature to 375 degrees.
• Pour the noodles and sauce into the baking dish.
• Add the roasted vegetables on top of the noodles and fold them in with a wooden spoon.
• Dot the top of the noodles with the ricotta mixture and carefully fold it into the noodles.
• Add ½ cup of chopped Kalamata olives and fold them into the noodles.
• Place the pasta bake and cook uncovered for 20 minutes at 375 degrees Fahrenheit. Remove after 20 minutes and top with 1 cup of mozzarella cheese and ½ cup Parmesan cheese. Return to oven and bake for an additional 5 minutes.
• Remove from oven, allow to cool slightly, and serve.