Baked Pasta Primavera

Definitely a weekend meal--too many dirty dishes for a weekday "I just worked all day and want to just eat now" meal in my opinion.  Plus on the weekends, Eric is here to help with the clean up... for once.... and why not take advantage of that?!  And this makes a LOT of food... probably will half the recipe next time or make it when we have company.  Considering this is a meatless entree, I'm quite surprised that we both enjoyed it since we're both meat-lovers-pizza people.... or rather half-bacon-half-sausage-pizza people ;)  When I asked Eric how he liked it, he replied, "It's as good and delicious as anything could be without meat."

12 oz ziti or penne
2-24 oz jars of pasta sauce
8 oz Ricotta cheese, part skim milk
3 oz frozen spinach
1 1/2 c broccoli, chopped
2 tbsp EVOO
5 oz baby carrots, chopped
1 small squash, sliced and then quartered
1-2 mushrooms, cleaned, chopped
2 cloves of garlic, minced
1-14 oz can of petite diced tomatoes, drained
8 oz mozzarella cheese, shredded
1/4 c parmesan cheese, shredded
2 tsp Italian seasoning
Salt, black pepper

Preheat oven to 375 F.  Cook pasta till firm according to directions.  Onced cooked, drain and rinse with cold water to stop cooking process.  Whisk 1/2 of a jar of pasta sauce and the ricotta in a bowl.  Add to pasta.  In a small pot, cook frozen spinach according to directions and drain well.  In the small pot, bring 2 c of water to boiling.  Add broccoli.  Boil for 1-2 minutes.  Drain well and set aside.  In a large skillet, heat EVOO over medium high heat.  Add carrots to skillet and cook 4 minutes.  Stir in squash, mushrooms, broccoli, and minced garlic.  Cook an additional 4-5 minutes.  Remove from heat and stir in spinach, diced tomatoes, and 1 tsp of Italian seasoning.  Add vegetable mixture to pasta mixture and stir well.  Add 1 jar of sauce to mixture and sprinkle in half of the mozzarella cheese, salt and pepper.  Stir well.  Spray a 13x9 pan with olive oil cooking spray.  Spread a 1/4 jar of sauce into the bottom of pan. Pour in vegetable-pasta mixture into pan and spread remaining 1/4 jar of sauce over top.  Sprinkle remaining 1 tsp of Italian seasoning over top.  Cover with foil and bake 45-50 minutes.  Remove foil and sprinkle remaining 4 oz of mozzarella cheese and parmesan cheese over top.  Turn broiler to high and place pan under broiler for 1-2 minutes or until cheese starts to brown.