Clean the baby onions and slice them. Clean the bell peppers by removing the stems, seeds, and inner white membranes, then cut them into thin strips or cubes.

Cut the zucchini into cubes. In a large pan greased with 10 ml of olive oil, add salt, the bell peppers, and half of the onions. Cook over medium heat for a few minutes, then add half a glass of water and let cook for another 10–15 minutes. Cooking time may vary depending on the type of peppers.

In another pan, add the remaining olive oil and the rest of the onions with a little salt. Cook over medium heat, adding a small amount of water whenever needed.

Meanwhile, cook the Ola® pasta in salted boiling water according to the package instructions and drain it 3 minutes earlier than the recommended cooking time. Add the zucchini and the pasta to the pan with the peppers. Add the Ricotta, 30 g of grated Parmigiano, and the Mozzarella cut into cubes. Mix well.

Transfer the pasta to a lightly oiled baking dish, sprinkle the remaining 20 g of grated Parmigiano on top, and garnish with basil leaves. Bake in a preheated oven at 200°C for 20 minutes. For a crispy top, finish with a few minutes under the grill setting.