Preheat oven to 400 ℉
Toss cherry tomatoes with ⅛ cup of olive oil and place in an even layer on a baking sheet
Roast at 400 ℉ for 15 minutes, or until tomatoes start to wilt and burst
Cook Rigatoni according to instructions and set aside
In a large skillet, combine onions, mushrooms, bell pepper, zucchini, garlic, dried basil, salt, pepper, and 1 tablespoon of olive oil
Sautee on medium high heat for 15 minutes, or until liquid is released and vegetables have started to cook down
Add spinach and wilt (3 minutes)
Add sauce and stir well
Add the cooked tomatoes to the sauce with the other veggies
Mix the mozzarella and parmesan cheeses together in a bowl
Add 1 cups of cheese mixture to the sauce/veggie skillet and stir
Combine rigatoni with sauce/veggie skillet and transfer mixture to a 13 by 9 baking dish
Top with remaining cheese
Bake at 425 ℉ for 10 minutes, or until cheese is bubbly and beginning to brown.