Ingredients:

  • 340g (12 oz) dry spaghetti, uncooked
  • 950ml (4 cups) hot vegetable broth
  • 2 tbsp olive oil (divided)
  • 1 medium (180g / 6.3 oz) yellow onion, finely diced
  • 2 cloves (10g / 0.35 oz) garlic, minced
  • 1 (150g / 5.3 oz) red bell pepper, diced
  • 1 cup (100g / 3.5 oz) sliced mushrooms
  • 1 (150g / 5.3 oz) zucchini, diced
  • 794g (28 oz) canned crushed tomatoes
  • 170g (6 oz) tomato paste
  • 1 tbsp dried Italian seasoning
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp red pepper flakes (optional)
  • 170g (6 oz) shredded mozzarella cheese
  • 55g (2 oz) grated Parmesan cheese
  • 1 tbsp fresh basil, chopped (optional, for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Heat 1 tablespoon of olive oil in a large pot or saucepan over medium heat. Add the finely diced yellow onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Stir in the diced red bell pepper, sliced mushrooms, and diced zucchini. Sauté for 5-7 minutes, until the vegetables begin to soften slightly.
  3. Add the crushed tomatoes, tomato paste, dried Italian seasoning, salt, black pepper, and red pepper flakes (if using) to the pot. Stir well to combine and bring the sauce to a gentle simmer. Remove from heat.
  4. Break the dry spaghetti in half and arrange it evenly in a 9x13 inch (23x33 cm) baking dish. Pour the hot vegetable broth and the remaining 1 tablespoon of olive oil over the spaghetti, ensuring it’s mostly submerged.
  5. Evenly pour the hot tomato-vegetable sauce over the spaghetti and broth in the baking dish. Gently press down on the spaghetti with a spoon to ensure all strands are fully submerged in the liquid. Cover the baking dish tightly with aluminum foil.
  6. Bake in the preheated oven for 30 minutes.
  7. Carefully remove the baking dish from the oven. Remove the foil and gently stir the spaghetti to prevent sticking. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top. Return the dish to the oven, uncovered, and bake for an additional 15 minutes, or until the cheese is golden and bubbly and the pasta is tender.
  8. Let the baked spaghetti rest for 5-10 minutes before serving. This allows the sauce to set and the flavors to meld. Garnish with fresh basil, if desired.