Preheat oven to 425°F.
Roast the Veggies: Spread veggies out in a single layer on a large baking sheet lined with parchment paper. Drizzle oil over veggies and sprinkle with 1 tablespoon Italian seasonings, 1 teaspoon salt, and black pepper. Toss to combine. Bake veggies in preheated oven for 15 minutes, or until veggies are roasted.
2 bell peppers, 1 zucchini squash, 1 summer squash, 1 sweet onion, 3 Tbsp. oil, 1 ½ Tbsp. Italian seasoning mix, 2 tsp. salt, ½ tsp. black pepper
Combine Ingredients: Spray a deep 9 x 13-inch baking pan, or lasagna pan, with non-stick cooking spray. Add cooked pasta, spaghetti sauce, shredded cheese, roasted vegetables, and remaining 1 teaspoon salt. Toss to combine.
12 oz. rotini or fusilli pasta, 24 oz. spaghetti sauce, 8 oz. mozzarella cheese
Top with Breadcrumbs: In a small bowl combine melted butter, breadcrumbs, Parmesan cheese, garlic powder, and remaining 1 ½ teaspoons Italian seasoning. Whisk to combine. Sprinkle breadcrumb mixture over pasta in the baking dish.
½ cup breadcrumbs, ¼ cup Parmesan cheese, ½ tsp. garlic powder, 2 Tbsp. butter
Bake, Top, and Serve: Reduce the oven temperature to 375°F and bake pasta for 20-25 minutes, or until the breadcrumbs are lightly golden. Let pasta bake sit at room temperature for 5-10 minutes before serving with additional Parmesan cheese, finely chopped parsley, and red pepper flakes, to taste.