How to cook
Clean and prepare all of the vegetables. Finely chop the onion, celery and fresh garlic. Grate the tomatoes and carrots on a coarse grater. Cut the mushrooms, artichokes and zucchini into larger pieces and the broccoli into small pieces.
Heat olive oil in a pot and fry the onions and garlic until they have lightly browned. Add the other vegetables in order, not all at once. First, when the mushrooms are sauteed, add the carrots, tomatoes, zucchini and artichokes. Set the broccoli aside.
After two or three minutes, pour the vegetable broth and when it boils, add salt and pour the macaroni. This method is convenient for preparing the macaroni, as it allows it to flavor and absorb the aromas well.
Boil for 5-6 minutes, during which turn on the oven to preheat to 392°F (200 degrees). Transfer everything to a baking pan and add the broccoli, oregano and black pepper. If necessary, add water or more broth and bake for the rest of the time, according to the instructions on the package.
The macaroni should absorb all of the broth and a small amount of sauce may remain for juiciness. Finally, sprinkle the oven-baked macaroni with mozzarella and bake them until they aquire a golden brown color.
Enjoy your meal! The oven-baked macaroni with vegetables are great.