Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into ½-inch pieces. Cut zucchini in half lengthwise, then into 1/2-inch half-moons. Roughly chop parsley. Peel, then mince or grate garlic. Cut or tear mozzarella into 1/2-inch pieces. Pat dry with paper towels. Add mozzarella, garlic, half the parsley and 1/4 tsp salt (dbl for 4 ppl) to a small bowl. Season with pepper, then toss to coat.

Add peppers, zucchini, half the Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast veggies in the middle of the oven, stirring halfway through, until tender, 16-18 min.

Meanwhile, add fusilli to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return fusilli to the same pot, off heat.

Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then remaining Italian Seasoning. Cook, stirring often, until fragrant, 30 sec. Add crushed tomatoes and 1/2 tsp sugar (dbl for 4 ppl). Reduce heat to medium and cook, stirring occasionally, until sauce reduces slightly, 6-8 min. When veggies are done roasting, turn the oven to high broil.

Add sauce, spinach, roasted veggies and reserved pasta water to the pot with fusilli. Season with salt and pepper, then toss to combine until spinach wilts, 1 min. Transfer pasta to a lightly-oiled, 8x8-inch baking dish (9x13-inch for 4 ppl). Top pasta with marinated mozzarella and Parmesan. Broil in the middle of the oven until cheese melts and begins to brown, 4-5 min.

Divide roasted veggie pasta between plates. Sprinkle remaining parsley over top.