• Preheat the oven to 350 degrees F
• Bring a large pot of water to a boil over high heat.
• Prepare an 8x8 pan by pouring 1/2 cup of tomato sauce in the bottom and spreading it evenly
• Cook the pasta for 6-8 minutes or per the instructions on the box so it's al dente (a little firm). Drain the pasta and set it aside if it finishes before your sauce.

Sauce

• While the pasta is cooking, heat the oil in a large skillet over medium heat then add the onion, cooking it for 1-2 minutes or until it starts to slightly soften.
• Add the garlic and cook it with the onion, stirring occasionally for another minute.
• Add the bell pepper and zucchini and cook, stirring occasionally, for 3-4 minutes until the vegetables have softened and the onion is translucent.
• Add the mushrooms and cook, stirring occasionally, for another2-3 minutes until they have softened.
• Set aside 3/4 cup of the jarred sauce and pour the remainder of it into the vegetable mixture, blending the vegetables into it completely.
• Pour your drained pasta into the sauce and fold to coat the pasta completely.
• In a medium-sized mixing bowl, blend the ricotta cheese, egg, oregano, basil and parsley and 1/2 the shredded cheese together.

Assembly

• Pour 1/2 the pasta mixture into the bottom of the prepared pan. Then spread the ricotta mixture evenly on top of it in 1 layer.
• Top the ricotta mixture with the remaining pasta mixture then top that evenly with your remaining tomato sauce and sprinkle it evenly with the remaining shredded cheese.
• Bake the dish in the oven for 20-30 minutes until the cheese on top has started to slightly brown and the sauce bubbles on the sides.