A comforting baked pasta loaded with vegetables, rich sauce, and melted cheese.

1 pound dried penne, rigatoni, or ziti

1 tablespoon olive oil

1/2 medium onion, thinly sliced

2 small bell peppers, thinly sliced

8 ounces mushrooms, sliced

1/2 teaspoon fennel seeds or ground fennel

3 cups pasta sauce

1 handful fresh basil, chopped or torn

6 tablespoons ricotta cheese

2 cups shredded mozzarella cheese

Salt and black pepper, to taste

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1. Preheat the oven to 350°F. Lightly grease a baking dish.

2. Cook pasta until slightly underdone. Reserve pasta water, then drain.

3. Cook mushrooms until browned. Add onion and peppers and cook until softened.

4. Stir in fennel, sauce, and basil. Add pasta and toss to combine.

5. Transfer to baking dish. Add ricotta and mozzarella on top.

6. Bake until melted and bubbly. Let rest before serving.

Do not overcook pasta before baking.

Add pasta water if mixture feels dry.

Let rest before serving for best texture.