Italian Vegetable Pasta Bake

Ingredients

• 12 ounces gluten-free pasta cooked al dente
• 2 tablespoons extra virgin olive oil
• 1 medium red onions chopped
• 1 small heads cauliflower chopped
• 1 medium yellow bell peppers chopped
• 1 medium zucchini cut into half moons
• ½ bunches curly kale chopped
• 3 cloves garlic crushed
• 2 teaspoons Italian seasoning
• ¾ teaspoons Herbamare
• ½ teaspoons crushed red pepper flakes (optional)
• 2 cups marinara sauce
• 8 ounces mozzarella cheese grated
• ½ cups grated parmesan cheese