Preheat your oven to 400 degrees

Toss the cherry tomatoes with 2 tablespoons of olive oil and place them in an even layer on a baking sheet

Roast at 400 degrees for 15 minutes, or until the tomatoes start to wilt and burst

Cook the rigatoni pasta to al dente according to the package instructions and set aside

In a large skillet, combine the onions, mushrooms, bell pepper, zucchini, garlic, dried basil, salt, pepper, and 1 tablespoon of olive oil

Sautee on medium high heat for 12-15 minutes, or until liquid is released and vegetables have started to cook down. Stir every few minutes

Add the spinach and wilt for 2-3 minutes

Add the pasta sauce and stir to combine

Add the cooked tomatoes to the sauce with the other veggies

Mix the mozzarella and parmesan cheeses together in a bowl

Add 1 cup of the cheese mixture to the veggie pasta sauce and stir it in until melted

Combine the cooked rigatoni pasta with sauce and veggie mixture, then transfer it to a greased 9 by 13 baking dish

Top the rigatoni with the remaining cheese blend

Bake the veggie rigatoni at 425 degrees for 10 minutes, or until the cheese is bubbly and beginning to brown