Photo: Iain Bagwell; Styling: Claire Spollen
If sending this soup to school in a lunch box, pack in an insulated thermos and top off with hot water at home. Use a spiralizer to make fun zucchini noodles, or a vegetable peeler for ribbons. Or just finely chop for faster prep.
Serves 1 (serving size: 2 cups)
1. Combine marinara, pepper, and salt in the bottom of a 1-pint wide-mouth jar. Layer in pasta, zucchini, spinach, and cheese; seal. Refrigerate until ready to use.
2. Add very hot water to jar to within 1 inch of rim. Cover and let stand 2 minutes before eating.