Pasta Casserole "Primavera"

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• A pinch of red pepper flakes
• 1 can (800 g) of canned plum tomatoes, crushed by hand
• 1 can (400g) of canned plum tomatoes, crushed by hand
• 1 cup fresh ricotta
• 0.5 cup chopped fresh basil
• 0.5 cup chopped fresh flat-leaf parsley
• 1 small zucchini, cut into 1cm cubes.
• 1 cup grated carrots
• 1 cup frozen green peas, thawed
• 450 g dry rigatoni pasta
• 3 tbsp. grated mozzarella
• 1 tbsp. grated parmesan

Preparation:

1. Preheat oven to 230°C. Bring a large saucepan of water to a boil and add salt.
2. In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring the sauce to a boil. Reduce the heat slightly and simmer, uncovered, until the sauce thickens, 15-20 minutes. Stir in the ricotta, basil, and parsley, and season with salt and pepper to taste.
3. While the sauce is simmering, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the zucchini and cook, stirring occasionally, until golden brown, about 4 minutes. Add the carrots and green peas and cook, stirring, until the carrots begin to soften, about 2 minutes. Transfer to a large bowl.
4. Cook the rigatoni in salted boiling water until al dente, about 2 minutes less than package directions. Drain and add the pasta to the bowl.
5. Add the tomato sauce, half the mozzarella, and half the Parmesan to the bowl and mix well to evenly distribute the ingredients. Transfer the pasta to a 3- to 4-quart baking dish and sprinkle with the remaining mozzarella and Parmesan. Bake, uncovered, until golden brown, about 15 minutes. Let the casserole rest for about 10 minutes and serve.