Preheat oven to 400°F.

Spread red onion, zucchini, mushrooms, and garlic in a baking dish. Drizzle with olive oil and season with salt, pepper, and oregano. Toss to coat.

Place the block of Boursin in the center of the dish. Drizzle lightly with olive oil and add a pinch of black pepper.

Roast for 25–30 minutes, until vegetables are tender and lightly caramelized.

Meanwhile, cook pasta according to package instructions. Reserve ½ cup pasta water, then drain.

In a skillet over medium heat, cook chopped bacon until crispy. Transfer to a paper towel-lined plate, leaving a small amount of bacon fat in the pan.

Remove the baking dish from the oven. Add spinach to the hot vegetables and let it wilt.

Add cooked pasta, crispy bacon, lemon zest, and lemon juice to the dish. Stir everything together, breaking up the cheese into a creamy sauce. Add a splash of reserved pasta water as needed to loosen the sauce. Taste and adjust seasoning.

Top with Parmesan, red pepper flakes, or toasted breadcrumbs if using. Serve warm. Enjoy!