Ingredients:1 lb pasta
2 Tbsp olive oil
1/2 a large onion, diced
1 red pepper, sliced
2 zucchini, sliced
1 yellow squash, sliced
2 heads broccoli, chopped into bite sized florets
1 can diced tomatoes
1 package shredded mozzarella cheese
Boil the pasta, but strain it about 1 or 2 minutes earlier than you normally would so that it's not quite al dente yet. Empty the strained pasta into a large casserole dish. Pour on top a can of diced tomatoes and stir it around a bit to incorporate.
You can use the same pot you just cooked the pasta in to par-cook the veggies. Add the olive oil to the pot over medium heat. Add the onion and pepper together, cook about 5 minutes til the oniosn are softened. Dump those on top of your pasta in the casserole dish, then cook the squash, zucchini and broccoli in the pot, stirring frequently just until the zucchini and squash get toasty. Dump that on top of the casserole, cover with cheese and bake in a 350 degree oven for 35 minutes with foil, then 10 minutes without to get some good color and crispiness on the cheese.
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