Preparation / Directions:
1. Heat oven to 450øF. Lightly coat 2 jelly-roll pans with vegetable cooking spray. Drizzle oil over eggplant, zucchini, mushrooms and onion; toss. Arrange vegetables on both pans. Sprinkle with salt and pepper. Roast 30 minutes, until vegetables are tender.
2. Reduce oven temperature to 400øF. Spread 1/2 cup sauce over bottom of 13x9-inch baking dish. Combine pasta, vegetables, 1 cup sauce and Parmesan in bowl. Spoon into prepared dish. Spread remaining 1/2 cup sauce over top and sprinkle with mozzarella cheese. Bake 20 to 25 minutes, until bubbly. Garnish with rosemary.