Baked Italian Vegetable Pasta

This Baked Italian Vegetable Pasta combines the comforting essence of traditional Italian cuisine with a creative twist. Featuring a medley of seasonal vegetables, aromatic herbs, and a light tomato sauce, it can be enjoyed with or without cheese, making it versatile for various dietary preferences. The dish is hearty, flavorful, and perfect for a family meal.

Ingredients:

• 8 oz penne pasta
• 2 cups mixed vegetables (zucchini, bell peppers, and spinach)
• 2 cups marinara sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 clove garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese (optional)
• 2 tablespoons olive oil
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
4. Add the mixed vegetables to the skillet and cook for about 5-7 minutes, until slightly tender.
5. Stir in the marinara sauce, dried oregano, dried basil, red pepper flakes, salt, and pepper. Let it simmer for a few minutes.
6. Combine the cooked pasta with the vegetable sauce mixture and mix well.
7. Transfer the pasta mixture into a greased baking dish. If using cheese, sprinkle it evenly on top.
8. Bake in the preheated oven for 20-25 minutes, or until heated through and cheese is bubbly (if used).
9. Remove from the oven, let it cool slightly, and garnish with fresh basil before serving.