👩🍳 Instructions
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1
Cook pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain well and set aside.
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2
Sauté aromatics: In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
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3
Cook vegetables: Add diced bell peppers, zucchini, and sliced mushrooms to the skillet. Sauté for 8-10 minutes, stirring occasionally, until vegetables have softened.
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4
Simmer sauce: Pour in crushed tomatoes, diced tomatoes, and vegetable broth. Stir in Italian seasoning and red pepper flakes (if using). Bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 15 minutes to allow flavors to meld. Season with salt and pepper to taste.
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5
Combine and transfer: Preheat oven to 375°F (190°C). In a large bowl, combine the cooked pasta with the vegetable tomato sauce, stirring until thoroughly coated. Transfer the mixture to a 9x13 inch baking dish.
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6
Top with cheese: Sprinkle generously with shredded mozzarella and Parmesan cheese.
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7
Bake: Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the cheese is melted and golden brown. If desired, broil for the last 1-2 minutes for extra crispiness (watch carefully!).
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8
Rest and serve: Let the casserole rest for 5-10 minutes before serving. Garnish with fresh chopped parsley. Enjoy!
💡 Notes
For a heartier meal, add cooked chickpeas or lentils to the sauce. Leftovers store well in the fridge for up to 4 days and can also be frozen for longer storage. For a vegan version, use egg-free pasta, dairy-free cheese, and nutritional yeast.
🥗 Nutrition (per serving)
Calories
480 kcal
Protein
22g
Total Fat
18g
Saturated Fat
9g
Carbs
58g
Fiber
7g
Sugar
9g
Sodium
750mg
Cholesterol
40mg
