Roasted Vegetable Pasta Bake

Preheat the oven to 400 degrees F (200 degrees C).

Combine eggplant, bell pepper, tomato, onion, celery, and garlic in a bowl. Season with basil, salt, and pepper and coat with olive oil. Place on a rimmed baking sheet.

Roast in the preheated oven until just fork-tender, about 30 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Reduce oven temperature to 350 degrees F (175 degrees C). Drain pasta; combine with the roasted vegetables, pasta sauce, and 1/2 the mozzarella cheese in a casserole dish. Top with remaining cheese.

Bake in the preheated oven until cheese is bubbling, about 20 minutes.