Preheat your oven to 191 °C (190 °C). Cook pasta according to package directions until al dente. Drain and set aside.

While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.

Add minced garlic, diced zucchini, and diced bell pepper to the skillet. Cook for another 5-7 minutes until vegetables begin to tenderize.

Stir in the broccoli florets, crushed tomatoes, Italian seasoning, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing flavors to meld.

In a separate bowl, combine the ricotta cheese, grated Parmesan cheese, and chopped fresh basil. Mix well.

In a large baking dish (9x13 inch recommended), spread a thin layer of the vegetable and tomato sauce on the bottom.

Layer half of the cooked pasta over the sauce. Dollop half of the ricotta mixture evenly over the pasta.

Spoon half of the remaining vegetable sauce over the ricotta layer. Sprinkle with 120 ml of shredded mozzarella cheese.

Repeat the layering process: the remaining pasta, the rest of the ricotta mixture, the remaining vegetable sauce, and finally top with the remaining 240 ml of mozzarella cheese.

Cover the baking dish tightly with foil. Bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Let the baked pasta stand for 5-10 minutes before serving to allow it to set.