2. Heat both the oils in a skillet or pan.
3. Add onions, and cook on medium heat for 10 minutes, or until onions are soft and sweet.
4. Add peppers, mushroom, and garlic and cook for 5 minutes
5. Add salt and pepper, oregano, and chili flakes and cook for 2 minutes.
6. Add tomatoes and simmer for 10 minutes.
7. Add spinach and cook for 2 minutes.
8. Add cooked pasta to the pan and mix well.
9. Pour into a casserole dish and top with the shredded cheeses.
10. Bake for 45 minutes on the upper rack of the preheated oven or until the cheese melts and is lightly browned in specs.
Who said Bolognese has to have meat? Watch this video in which Holistic Chef Charles Crouch gives you tips on how to make a Vegetarian Bolognese Pasta Bake in which the meat is substituted with delicious Portobello mushrooms. This makes for one easy casserole that can be frozen and removed on days when you do not feel like cooking or when you have unexpected guests over for dinner and no time to prepare.