Hands down, the only dish my hubby will eat for sure during summer!

1. Preheat your oven to 400°F (200°C).

2. In a large baking dish, combine the uncooked pasta, halved cherry tomatoes, diced zucchini, chopped yellow bell pepper, corn kernels, chopped red onion, and minced garlic.

3. Pour the vegetable broth and heavy cream over the pasta mixture. Sprinkle with salt and black pepper. Stir everything together to ensure it’s well mixed.

4. Cover the baking dish tightly with aluminum foil and bake for 35 minutes.

5. Remove the dish from the oven, uncover and stir. Sprinkle the grated mozzarella cheese over the top and return to the oven, uncovered, for an additional 10-15 minutes, or until the pasta is tender and the cheese is bubbly and slightly golden.

6. Remove from the oven, let it sit for a couple of minutes to settle. Garnish with fresh chopped basil before serving.