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Add onion, carrot, celery, bell pepper, and zucchini to a food processor. Pulse a few times until very finely chopped.
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Preheat Oven to 350 degrees F.
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Heat olive oil in a medium skillet over medium heat for a minute. Add the finely chopped vegetables and sauté for ten minutes until tender and cooked through. Stir in the marinara, salt, pepper, garlic powder, and spinach. Cook for five minutes over low heat.
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Add pasta and sauce to a large baking dish, mix well. Press the halved mozzarella balls into the pasta, distributing evenly. Top with shredded mozzarella. Sprinkle oregano over the cheese and drizzle a little bit of olive oil on top.
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Bake for 20-25 minutes uncovered in the oven. Let cool for five minutes before serving.
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If freezing: Bake pasta as usual and then freeze. To reheat, thaw out pasta morning of and then cover with foil and bake at 350 for 20 minutes until heated through. Frozen pasta will last for a month.