Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente (slightly firm). The pasta will continue cooking in the oven, so avoid overcooking. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.

Add zucchini, bell pepper, and mushrooms. Cook for 5–7 minutes until tender. Stir in cherry tomatoes and cook for 2 more minutes. Season with salt, black pepper, and Italian seasoning.

Add the spinach last and cook just until wilted.

Reduce the heat to low. Stir in the sundried tomato pesto and cream. Let the sauce simmer gently for 2–3 minutes until slightly thick.

Taste and adjust seasoning if needed. If the sauce feels too thick, add a splash of reserved pasta water to loosen it.

Add the cooked pasta to the skillet and toss well so the pasta is fully coated with sauce and vegetables.

Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle mozzarella and parmesan evenly over the top.

Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden on top. For a crispier cheese topping, broil for 2–3 minutes at the end.