ANELLETTI AL FORNO CON ZUCCHINE E MELANZANE

Preheat the oven to 400°F (200°C).

Cook the penne pasta according to package instructions until al dente. Drain and set aside.

In a large bowl, combine the cherry tomatoes, zucchini, bell pepper, broccoli, red onion, and garlic. Drizzle with olive oil and season with oregano, basil, salt, and pepper. Toss to coat.

Spread the vegetable mixture on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.

In a large mixing bowl, combine the cooked pasta, roasted vegetables, and marinara sauce. Mix well to combine.

Transfer the pasta and vegetable mixture to a greased 9x13 inch casserole dish.

Top with shredded mozzarella and grated Parmesan cheese.

Cover the casserole with aluminum foil and bake for 20 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Let the casserole cool for a few minutes before serving.

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