First Step: PREPARE THE VEGETABLES

1. Chop the Vegetables: Begin by dicing the onion, bell pepper, and zucchini. Slice the cherry tomatoes in half. Set these aside for later use.
2. Mince the Garlic: Mince the garlic finely so that it can release its full flavor during cooking.

Second Step: SAUTÉ THE VEGETABLES

1. Heat the Olive Oil: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
2. Sauté the Onion and Garlic: Add the diced onion to the pot and sauté for about 3-4 minutes, until the onion becomes soft and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
3. Add the Bell Pepper and Zucchini: Add the diced bell pepper and zucchini to the pot, and sauté for an additional 3-4 minutes. Stir occasionally to ensure the vegetables are evenly cooked but still retain some texture.
4. Add the Tomatoes: Stir in the halved cherry tomatoes, allowing them to cook for another 2-3 minutes. The tomatoes will soften and release some of their juices, adding flavor to the base.

Third Step: COOK THE PASTA

1. Add the Broth and Milk: Once the vegetables are tender and fragrant, add 3 cups of vegetable broth and 1 cup of milk to the pot. Bring the mixture to a simmer.
2. Add the Pasta: Stir in the dry pasta. Make sure the pasta is submerged in the liquid. If needed, add a bit more broth or milk to cover the pasta.
3. Simmer the Pasta: Cover the pot with a lid and allow the pasta to cook according to the package instructions (usually 10-12 minutes) until it is al dente. Stir occasionally to prevent sticking.
4. Check the Liquid: Once the pasta is cooked, check the liquid level. If there’s excess liquid, remove the lid and let the sauce simmer for a few more minutes until it thickens and coats the pasta.

Fourth Step: ADD THE CHEESE AND SEASONINGS

1. Add the Parmesan and Mozzarella: Once the pasta is fully cooked, stir in the grated Parmesan and shredded mozzarella cheese. Continue stirring until the cheese melts completely into the sauce, creating a rich and creamy texture.
2. Season with Oregano, Salt, and Pepper: Add 1/2 teaspoon of dried oregano, along with salt and pepper to taste. Adjust the seasoning as needed.
3. Stir Everything Together: Once the cheese has melted and the sauce is creamy, give everything a final stir to make sure the pasta is well-coated in the cheesy sauce.

Final Step: GARNISH AND SERVE

1. Garnish with Fresh Herbs: Serve the cheesy vegetarian pasta in bowls, garnishing with fresh basil, a sprinkle of crushed red pepper flakes for some heat, and extra grated Parmesan cheese for added richness.
2. Serve Immediately: Enjoy the dish while it’s hot and cheesy. Pair with a simple green salad or some crusty bread for a complete meal.