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. Halve zucchini lengthwise, then cut into 1/2-inch half-moons.Add peppers, zucchini, half the Italian Seasoning, half the garlic salt and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with pepper, then toss to combine. Roast veggies in the bottom of the oven, stirring halfway through, until tender, 12-14 min.

Meanwhile, 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 remaining garlic salt to a small bowl. Season with pepper, then toss to coat.

Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min. Reserve 1/2 cup (1 cup) pasta water, 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 (2 tbsp) butter, then remaining Italian Seasoning. Cook, stirring often, until butter melts, 30 sec.Add crushed tomatoes and 1/2 tsp (1 tsp) sugar. Bring to a simmer.Once simmering, reduce heat to medium-low. 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 half the reserved pasta water to the pot with fusilli. Season with salt and pepper, then toss to combine until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)Transfer pasta to a lightly-oiled 8x8-inch baking dish (9x13-inch for 4 ppl). Top with marinated mozzarella and Parmesan. Broil in the middle of the oven until cheese melts and begins to brown, 4-5 min.

Let roasted veggie pasta stand for 5 min, then divide between plates. Sprinkle remaining parsley over top.