Lightened Ricotta and Veggie Pasta Bake with Roasted Red Peppers

1.Preheat your oven to 180°C (350°F).

2.Cook the penne pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.

3.In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

4.Add the diced ham to the skillet and cook for 2-3 minutes until slightly browned.

5.Stir in the roasted red peppers, zucchini, spinach, dried oregano, and red pepper flakes. Cook for another 3-4 minutes until the vegetables are tender, then remove from heat.

6.In a large mixing bowl, combine the ricotta cheese, heavy cream, and half of the mozzarella cheese. Season with salt and black pepper to taste.

7.Add the cooked pasta and the ham and vegetable mixture to the bowl with the ricotta mixture. Stir until everything is well combined.

8.Transfer the pasta mixture to a greased baking dish, spreading it out evenly.

9.Sprinkle the remaining mozzarella cheese and the grated Parmesan cheese over the top of the pasta.

10.Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the top is golden brown.

11.Remove from the oven and let it cool for a few minutes before serving.