Preheat the oven to 475°F.

Dice the zucchini into small cubes.

Core and dice the bell pepper.

Heat a 12-inch oven-safe skillet over medium-high heat and add oil.

Once the oil is hot, add the zucchini, bell pepper, garlic, and ½ teaspoon salt.

Cook the vegetables for about 5 minutes, stirring frequently.

Add the marinara sauce and salt and bring it to a simmer. Reduce the heat to medium-low and continue cooking the sauce for 10 minutes.

Pour in water and add the pasta. Stir well and cover. Increase the heat to medium-high and cook, stirring frequently, until the pasta is nice and tender, about 15 minutes. (It’s important to keep the sauce at an active simmer, adjusting the heat as needed.)

Stir in heavy cream, Parmesan cheese, and basil.

Sprinkle the mozzarella cheese evenly on top.

Bake for about 10 minutes, or until the cheese is melted and browned.