3tablespoonsshredded parmesan cheeseI use vegetarian parmesan
Instructions
Boil pasta and set aside. For baked pasta, it's better to keep the pasta little undone because it gets cooked in the oven too. I boiled pasta for 9-10 minutes rather than 11-13 minutes that was mentioned on the pasta packet. If you over-boil it, pasta will get super soft/soggy once baked.
Heat butter and oil in a pan on medium heat.
Once hot, add chopped garlic and onion. Saute for a minute.
Add broccoli florets, sliced mushrooms and saute for 1-2 minutes.
Then add salt, black pepper, italian seasoning, dried oregano, dried basil and red chili flakes. Mix everything till combined.
Add in diced zucchini, sliced grape tomatoes and chopped red and yellow peppers. Cook for a minute or two till veggies soften a little.
Add a tablespoon of heavy cream and mix.
Add in the boiled pasta and 1/2 cup Ragu Homestyle Thick and Hearty Roasted Garlic Sauce. Mix everything together and remove pan from heat.
Now take a 26 x 18 cm pan and place 1/4 cup of the pasta sauce at the bottom.
Transfer half of the pasta from the pan on top of the pasta sauce in baking dish.
Place half of fresh mozzarella cheese on top. Then layer the remaining pasta on top of the cheese.
Finally top with 1/2 cup Ragu Pasta Sauce, remaining mozzarella cheese and parmesan cheese.
Bake at 350 F degrees for 15-20 minutes or till the cheese melts.
Set oven to broil and broil the baked pasta for 3-4 minutes or till you have some time brown spots on your cheese.
Remove the pasta from oven, garnish with some fresh basil and serve.