Preheat your oven to 375°F (190°C).
Cook the mostaccioli pasta according to package directions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the bell peppers, zucchini, and broccoli florets to the skillet. Sauté until the vegetables are tender, about 7-10 minutes.
Stir in the cherry tomatoes, Italian seasoning, salt, and pepper. Cook for an additional 2 minutes.
Combine the cooked pasta and vegetable mixture in a large bowl. Add the marinara sauce and mix until well combined.
Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle with shredded mozzarella and grated Parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil before serving.
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Variations & Tips
For picky eaters, feel free to swap out the vegetables with their favorites, such as carrots, peas, or mushrooms. To make it more protein-packed, you can add some cooked chicken, sausage, or ground beef to the mix. If you’re looking for a healthier version, try using whole grain pasta and low-fat cheese. For a rich and creamy twist, stir in a half-cup of ricotta cheese before baking. Enjoy experimenting with this versatile recipe!
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