A delightful baked pasta dish featuring fresh garden vegetables and a cheesy, creamy sauce.
Cook the penne pasta in a large pot of boiling water until al dente, then drain and set aside.
Add a pinch of salt to the boiling water to enhance the pasta's flavor.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated for even cooking.
Heat olive oil in a large skillet over medium heat. Add the zucchini, onion, and garlic, and sauté until softened.
Stir frequently to prevent the garlic from burning.
Add the tomatoes, basil, oregano, salt, and red pepper flakes to the skillet. Cook for a few more minutes until the tomatoes soften.
Crush the tomatoes slightly with a spoon to release their juices.
In a mixing bowl, combine the ricotta cheese, egg, and a pinch of salt. Mix well.
Whisk the mixture until smooth for even distribution.
Combine the cooked pasta, sautéed vegetables, and half of the mozzarella cheese in the skillet. Mix thoroughly.
Ensure the pasta is evenly coated with the vegetable mixture.
Transfer the pasta mixture to a greased 8-inch square baking dish. Spread the ricotta mixture on top and sprinkle with the remaining mozzarella cheese.
Use a spatula to spread the ricotta mixture evenly.
Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown.
Let the dish rest for 5 minutes before serving to set the layers.
Serve warm, garnished with additional fresh basil if desired. Enjoy your meal!
Pair with a side salad for a complete meal.
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