Lazy Veggie-Loaded Spaghetti Bake

1.Preheat your oven to 375°F (190°C).

2.Cook the spaghetti according to package instructions until al dente. Drain and set aside.

3.In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

4.Add the minced garlic and sauté for an additional minute until fragrant.

5.Stir in the bell pepper, zucchini, and mushrooms. Cook for about 5-7 minutes until the vegetables are tender.

6.Add the drained diced tomatoes, chopped spinach, oregano, basil, red pepper flakes, salt, and pepper. Cook for another 3-4 minutes until the spinach wilts and everything is heated through.

7.In a large mixing bowl, combine the cooked spaghetti with the vegetable mixture. Add the ricotta cheese and half of the mozzarella cheese. Mix well until everything is combined.

8.Transfer the spaghetti mixture into a greased 9x13 inch baking dish. Spread it evenly.

9.Top the spaghetti bake with the remaining mozzarella cheese and sprinkle the grated Parmesan cheese on top.

10.Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.

11.Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.