Cheesy and comforting vegetarian baked pasta

This vegetarian baked pasta is a crowd-pleasing dish that is perfect for any weeknight dinner. It is packed with flavors from a variety of vegetables, herbs, and cheeses, and gets a crispy top layer that adds a wonderful texture to every bite. It's a satisfying and hearty meal that will leave everyone at the table wanting more.

Ingredients

• 1 pound of pasta (penne or rigatoni work well)
• 2 tablespoons of olive oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup of cherry tomatoes, halved
• 1 can of crushed tomatoes
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• Salt and pepper to taste
• 1 cup of ricotta cheese
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• Fresh basil leaves for garnish

Directions

1. Preheat the oven to 375°F.
2. Cook the pasta according to package instructions, then drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
4. Add the bell pepper, zucchini, and cherry tomatoes to the skillet. Cook until the vegetables are tender.
5. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Let the sauce simmer for 5-10 minutes.
6. Combine the cooked pasta, vegetable sauce, ricotta cheese, half of the mozzarella, and half of the Parmesan in a large bowl. Mix well.
7. Transfer the pasta mixture to a baking dish. Top with the remaining mozzarella and Parmesan cheese.
8. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh basil leaves before serving.

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