Baked Pasta with Veggies

This was pretty darn good and it smelled magnificent while it baked. I think with a few minor modifications it will be much better next time!

Ingredients:
- cooking spray
- 1 lg onion, chopped
- 2 cloves garlic, chopped
- 1 red bell pepper, sliced
- 1 zucchini, slices (works with summer squash, carrots or eggplant, I used eggplant)
- 2 tbsp olive oil
- salt
- pepper
- 1lb ziti or penne pasta
- 1 c ricotta cheese (definitely use 2-3 cups)
- 1/4 c Parmesan cheese plus 1/2 c
- nutmeg, just a pinch
- 3 tomatoes, chopped
- 1/2 c shredded mozzarella
- 1/2 c bread crumbs

Directions:
- Preheat oven to 425 degrees F. Lightly coat a large, shallow baking dish with cooking spray. Place a large pot of salted water over medium-high heat.

- Toss onion, garlic, red pepper and zuchini in a large bowl with olive oil; season with salt & pepper to taste. Place veggies on a baking sheet and bake for 10 minutes.

- While veggies are roasting, add pasta to water and boil about 2 minutes short of package directions (it should still be slightly firm). Drain.

- In a large bowl, mix ricotta, 1/4 c Parmesan, and nutmeg. Season with salt & pepper. Gently toss pasta with the ricotta mixture, vegetables, tomatoes, oregano and mozzarella. Pour mixture into a baking dish.

- Sprinkle top with remaining Parmesan and bread crumbs. Bake, uncovered, until lightly browned and bubbling, about 20 minutes.

* You can assemble through step 4 and refrigerate up to a day a head *

** When I made this, it ended up filling 2 13x9 baking dishes.**