• Heat oven to 400 degrees Fahrenheit.

Roast The Vegetables:

• Cut 2 bell peppers (red, yellow, orange, or any sweeter bell peppers are best) into chunks. Remove the seeds and membranes and discard.
• Cut a large head of broccoli into florets, making sure that they are relatively the same size to ensure that they cook evenly.
• Place the broccoli florets onto a large baking sheet and drizzle with 3 Tbsp. of olive oil. Sprinkle ¼ tsp. each kosher salt and pepper over the broccoli and toss until completely coated.
• Place the chopped bell peppers onto a second large baking sheet. Drizzle with 1 Tbsp. olive oil. Sprinkle with ¼ tsp. each kosher salt and pepper and toss until completely coated.
• Place the baking sheets in the oven and roast for 15 minutes. Remove and set aside.

Prepare The Ricotta Mixture:

• Chop 2 heaping cups of fresh spinach.
• Place 1 cup of full fat ricotta cheese into a mixing 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. It might seem like a lot of spinach but it will wilt down as its combined.

Prepare The Pasta:

• Prepare 1 package of gluten free penne or ziti pasta (or regular penne or ziti pasta if not gluten free) according to package instructions, cooking just until under al dente (this ensures that the pasta remains slightly undercooked).
• Drain the pasta and rinse it under cold water (this step is not necessary if using regular pasta). This helps to stop the cooking process and prevents the pasta from becoming mushy.

Assemble and Bake Pasta:

• Reduce the oven heat to 375 degrees Fahrenheit.
• Spray a 9x13 inch casserole dish with cooking spray (this helps to prevent the pasta from sticking as it bakes).
• Chop ½ cup of pitted Kalamata olives.
• Grate 1 cup of mozzarella cheese (or any cheese that melts well) and ½ cup of Parmesan (or Asiago) cheese.
• Place the drained and rinsed pasta into the greased casserole dish. Pour 1 24 oz. jar of marinara sauce over the top and carefully stir until combined.
• Place the roasted broccoli and bell peppers over the pasta. Add the chopped Kalamata olives on top of the roasted vegetables.
• Dot the pasta bake with the spinach and ricotta mixture. Carefully fold the roasted vegetables, Kalamata olives, and spinach ricotta mixture into the pasta. Mix just until combined so that the pasta does not fall apart.
• Place the casserole dish into the oven and bake for 20 minutes. After 20 minutes, remove the casserole dish and sprinkle the grated mozzarella and Parmesan cheese evenly over the top.
• Return the casserole dish to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.

  Remove the casserole dish from the oven and allow to cool slightly before serving.
• To Serve: Serve the pasta bake with fresh basil or parsley for garnish (optional).