Veggie Pasta Bake

Ingredients

• 3.5 cups butternut squash (diced or kabocha squash)
• 1 tablespoon olive oil
• ¼ teaspoon salt
• 3 cups sliced mushrooms (about 200 grams / 7 oz)
• 1.5 tablespoons olive oil
• 2 tablespoons olive oil
• 1 medium onion (chopped finely, about 1 cup)
• 1 red bell pepper (diced, about 1 cup)
• 3 large cloves garlic (minced or grated)
• 1 teaspoon salt
• ½ teaspoon pepper
• ⅓ chili flakes
• 1 teaspoon smoked paprika
• ½ cup sun-dried tomato strips (chopped finely, used the ones stored in oil)
• 1.5 cups tomato passata (aka tomato sauce or marinara sauce (about 400 grams or 14 oz))
• 2 cups baby spinach leaves
• ½ cup pasta water when mixing in the pasta
• 6 cups pasta (such as fusilli or penne, about 400 grams / 14 oz)
• ½ cup crumbled feta cheese
• 2 cups grated Cheddar ( or Mozzarella or mix)