Vegetable Pasta Bake

Ingredients

• •300g pasta (penne or fusilli)
• •1 tablespoon olive oil
• •1 onion, diced
• •2 garlic cloves, minced
• •1 zucchini, diced
• •1 bell pepper, diced
• •1 cup broccoli florets
• •1 cup cherry tomatoes, halved
• •2 cups spinach, chopped
• •1 teaspoon dried oregano
• •1 teaspoon dried basil
• •Salt and pepper, to taste
• •400g canned diced tomatoes
• •200g mozzarella cheese, shredded
• •50g Parmesan cheese, grated
• •1/4 cup fresh basil, chopped (for garnish)

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Cook the pasta according to package instructions until al dente. Drain and set aside.

3. 3

   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.

4. 4

   Add the zucchini, bell pepper, broccoli, and cherry tomatoes to the skillet. Cook for about 5 minutes until slightly softened.

5. 5

   Stir in the spinach, dried oregano, dried basil, salt, and pepper. Cook until the spinach is wilted.

6. 6

   In a large bowl, combine the cooked pasta, vegetable mixture, and diced tomatoes. Mix well to combine.

7. 7

   Transfer the pasta mixture into a greased baking dish. Top with shredded mozzarella and grated Parmesan cheese.

8. 8

   Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown. Garnish with fresh basil before serving.