Cook rotini pasta for 5 minutes. DO NOT overcook your pasta. Drain and toss pasta with 1 tbsp olive oil. Set it aside.
Meanwhile, wash and pat dry the veggies. Cut into cubes.
Heat oil in a pan. Add broccoli florets and cook for 2 minutes on medium-low flame.
Preheat oven to 350. Add mushrooms, bell peppers, and onions. Cook until fork-tender.
Pour in the sauce along with fresh basil leaves, chili flakes, white wine, and salt.
Give the sauce a good stir.
Grease a baking tray. Start by spreading a layer of tomato-veggie sauce at the bottom of the pan. Layer it with a single layer of pasta followed by cheese. Then add another layer of tomato-veggie sauce followed by pasta and cheese. Keep repeating until you reach the top.
Finish the casserole with shredded cheese.
Cover with foil and bake in a preheated oven for 20 minutes or until the cheese layer is all melted and gooey.
Remove from oven.
Garnish with fresh basil leaves.
Serve hot with your favorite bread for a great meal tonight. Or treat yourself to an individual baked ziti bowl.