1 (32-oz) package fresh cauliflower florets

2 cups sliced baby bella mushrooms

1 cup diced tricolor bell peppers

⅓ cup red onion, sliced

1 (9.8-oz) jar Gustare Vita cacio e pepe pasta sauce

4 oz cream cheese, softened

1 tbsp salt-free tomato, basil & garlic seasoning

1 (14-oz) package fully cooked Italian-style meatballs, thawed

½ cup shredded pizza cheese

Extra pizza sauce, for garnish

Mini pepperonis, optional

Fresh basil leaves, for garnish

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Preheat oven to 450°F (232°C). Spray a 4-quart baking dish with cooking spray and set aside.
Place cauliflower, mushrooms, bell peppers, and onions in the prepared dish. Spray generously with cooking spray. Roast for 30–35 minutes or until the cauliflower is fork-tender.
While vegetables roast, combine pasta sauce, cream cheese, and salt-free seasoning in a food processor. Blend on high for 1 minute until smooth.
Remove vegetables from the oven and add meatballs. Fold in the cream cheese mixture until everything is well-coated. Sprinkle shredded pizza cheese evenly on top.
Bake for 10–12 minutes, until meatballs reach 165°F and the edges of the casserole are bubbly. Let stand 5–10 minutes before serving. Garnish with pizza sauce, mini pepperonis, and fresh basil if desired.

Vegetable Variations: Swap bell peppers for zucchini or spinach if preferred. Roasting enhances the natural sweetness.
Protein Options: Chicken meatballs, turkey sausage, or plant-based meatballs work well for a different twist.
Make-Ahead Friendly: Prepare the veggies and sauce in advance. Assemble and bake right before dinner for convenience.
Extra Cheesy: Add an extra ¼ cup shredded cheese on top for a gooier, more indulgent casserole.
Serving Suggestion: Pair with a crisp side salad or roasted veggies to keep the meal balanced and colorful.