Ingredients
Scale
- 16 oz Penne or Rotini pasta
- 2 cups broccoli florets, bite-sized
- 1 large zucchini, diced
- 1 red bell pepper, chopped
- 1 cup shredded carrots
- 3 cups marinara sauce or creamy Alfredo sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, but stop two minutes before it reaches al dente. The pasta will finish cooking in the oven, so you want it to have a firm bite now to avoid a mushy casserole later.
- While the pasta boils, heat a splash of olive oil in a large skillet over medium heat. Add the zucchini, bell peppers, and carrots. Sauté for 5 to 7 minutes until they begin to soften. Stir in the garlic and Italian seasoning, cooking for another minute until fragrant. Toss in the broccoli during the last two minutes of sautéing.
- Drain the pasta and return it to the large pot. Add the sautéed vegetables and the sauce of your choice. Stir well to ensure every piece of pasta and every vegetable is coated. Season with salt, pepper, and red pepper flakes. Pour half of the mixture into a greased 9×13 inch baking dish. Sprinkle with one cup of mozzarella cheese, then layer the remaining pasta mixture on top.
- Top the casserole with the remaining mozzarella and the Parmesan cheese. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and starting to turn golden brown. Let the dish rest for 5 minutes before serving to let the sauce set. Garnish with fresh parsley.
- Cook Time: 50 minutes