Italian Sausage and Vegetable Pasta Bake

Preheat oven to 375°F (190°C) and bring a large pot of salted water to boil for the pasta.

In a large bowl, combine 1 pound of ground pork with 1 teaspoon fennel seeds, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon garlic powder, 1/2 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly with your hands to create Italian-seasoned sausage meat.

Heat 1 tablespoon olive oil in a large, deep oven-safe skillet over medium-high heat. Add the seasoned ground pork and cook for 8-10 minutes, breaking it up with a wooden spoon until browned and cooked through. Transfer to a plate and set aside.

In the same skillet, add the remaining 1 tablespoon olive oil. Add 1 diced yellow onion and cook for 3-4 minutes until softened.

Add 2 diced bell peppers and 1 diced zucchini to the skillet. Cook for 5-6 minutes until vegetables begin to soften.

Add 4 minced garlic cloves and cook for 1 minute until fragrant.

Stir in 28 ounces crushed tomatoes, 2 tablespoons tomato paste, and 1 tablespoon balsamic vinegar. Bring to a simmer and cook for 5 minutes to allow flavors to meld.

Meanwhile, cook 12 ounces penne pasta in the boiling water for 2 minutes less than package directions (it will finish cooking in the oven). Drain well.

Return the cooked sausage to the skillet with the sauce and vegetables. Add the drained pasta and stir to combine everything thoroughly.

Top the mixture with 8 ounces torn fresh mozzarella and 1/2 cup grated parmesan cheese.

Transfer the skillet to the preheated oven and bake for 20-25 minutes until the cheese is melted and bubbly, and the edges are golden brown.

Remove from oven and let rest for 5 minutes. Sprinkle with 1/4 cup chopped fresh basil before serving.