Meat Free Pasta Bake for 6 Servings

Instructions:

1. Bring a large pot of salted water to a rolling boil.
2. Add the pasta and cook for 2 minutes less than the package instructions.
3. During the last 3 minutes of boiling, toss the chopped broccoli and carrots directly into the pasta water.
4. Scoop out ½ cup of the starchy pasta water and set aside, then drain the pasta and vegetables.
5. Heat olive oil in a large pan over medium heat. Add the onion and red bell pepper and sauté until translucent and softened (about 5 minutes).
6. Stir in the minced garlic and cook for 60 seconds until fragrant.
7. Preheat your oven to 375°F (190°C).
8. In a large mixing bowl, combine the drained pasta, broccoli, and carrots with the sautéed onion and pepper mixture.
9. Stir in the marinara sauce, heavy cream, dried oregano, red pepper flakes, and reserved pasta water until the sauce is velvety and emulsified.
10. Transfer the mixture into a 9x13 inch baking dish.
11. Top evenly with shredded mozzarella and grated parmesan cheese.
12. Bake for 20-25 minutes until the cheese is golden-brown and bubbling.
13. Garnish with fresh chopped parsley before serving.