Classic Chicken and Ratatouille Pasta Bake

Preheat the oven to 180°C (350°F).

Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until fragrant.

Add the chicken breast cut into bite-sized pieces to the skillet and cook until browned and cooked through. Season with salt and pepper.

Stir in the diced zucchini, bell peppers, and canned tomatoes. Add dried basil and oregano, mixing well. Let it simmer for about 10 minutes until the vegetables are tender.

In a large baking dish, combine the cooked pasta with the chicken and ratatouille mixture. Mix well to ensure the pasta is well-coated with the sauce.

Top the mixture with shredded mozzarella and grated Parmesan cheese evenly.

Bake in the preheated oven for about 20-25 minutes, or until the cheese has melted and is golden brown.

Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.