Preparation Steps

• Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
• Cook pasta according to package directions until al dente. Drain and set aside.
• While pasta is cooking, heat olive oil in a large skillet or pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
• Add the chopped bell pepper, zucchini, and broccoli florets to the skillet. Cook for about 5-7 minutes, until vegetables are tender-crisp.
• Stir in the crushed tomatoes, vegetable broth, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.
• Add the cooked pasta to the skillet with the sauce and vegetables. Stir to combine.
• Pour the pasta and vegetable mixture into the prepared baking dish.
• Sprinkle the shredded mozzarella cheese evenly over the top.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
• Let the pasta bake cool for a few minutes before serving.