Ingredients
Scale
- 300g pasta, any short shape (penne, rigatoni, fusilli)
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 1 carrot, grated
- 1 onion, diced
- 2 cloves garlic, minced
- 400g canned tomatoes, crushed or chopped
- 200g tomato sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Cheese for topping (optional), grated or shredded
Instructions
- Preheat the oven to 180°C (350°F).
- Cook the pasta in salted boiling water for 2 minutes less than package directions; drain and set aside.
- Sauté the onion and garlic in a large skillet over medium heat until soft, about 4 minutes.
- Add the chopped zucchini, bell pepper, and grated carrot; cook until the vegetables begin to soften, about 5–6 minutes.
- Stir in the canned tomatoes, tomato sauce, and Italian seasoning. Season with salt and pepper. Bring to a gentle simmer for 5 minutes.
- Combine the drained pasta with the sauce and vegetables in the skillet (or a large bowl) until evenly mixed.
- Transfer the mixture to a baking dish and spread it out. Sprinkle cheese on top if using.
- Bake for 15–20 minutes, until bubbly and the top is lightly browned.
- Let rest for 5 minutes before serving so it sets up a bit.
Notes
Don’t overcook the pasta; it should finish cooking in the oven. Store leftovers in an airtight container for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian