My Italian neighbor shared this dish with us and we just had to get the recipe!

1 lb mostaccioli pasta
2 tablespoons olive oil
1 cup chopped asparagus
1 cup sliced bell peppers
1 cup cherry tomatoes, halved
1 small zucchini, sliced
3 cloves garlic, minced
Salt and pepper to taste
1 tsp dried Italian herbs
2 cups marinara sauce
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil for garnish

1. Preheat your oven to 375°F (190°C).

2. Cook the mostaccioli pasta in a large pot of boiling salted water until it is just shy of al dente. Drain and set aside.

3. In a large skillet, heat the olive oil over medium heat. Add the asparagus, bell peppers, zucchini, and garlic. Season with salt, pepper, and Italian herbs. Sauté until the vegetables are just tender, about 5-7 minutes.

4. In a large mixing bowl, combine the cooked pasta, sautéed vegetables, and marinara sauce. Mix well to ensure all the pasta is coated.

5. In a baking dish, layer half of the pasta and vegetable mixture. Dot with spoonfuls of ricotta cheese and half of the mozzarella cheese. Repeat with the remaining pasta mixture and cheeses.

6. Top the final layer with grated Parmesan cheese.

7. Bake uncovered for 25-30 minutes, or until the cheese is bubbly and golden.