Veggie Lovers Baked Pasta

Veggie Lovers Baked Pasta made with RAGÚ® Homestyle Sauce. In the event that you cherish your veggies, at that point you have to attempt this heavenly supper!

How's the long end of the week going for everybody? We really had some touring plans yet needed to drop it finally so we wound up remaining home and doing not a lot truly. Other than eating a ton, obviously. It is as of now somewhat cold here, so simply getting a charge out of the chill noticeable all around and trusting that trees will turn their shading.

It is generally so energizing and I can hardly wait to see fall hues! I might likewise want to take minute here and wish all my Indian perusers an extremely Happy Ganesh Chaturthi! Expectation all of you have magnificent festival with your family and friends and family.

When the climate gets cooler, I begin wanting for solace sustenance. Also, with regards to comfort nourishment, pasta is straight up there. It can't get more consoling than pasta and cheddar and you toss in loads of veggies and after that it turns into my most loved dinner. I didn't know what to name this formula but rather since there are such a significant number of veggies in here, I simply call it Veggie Lovers Baked Pasta. In the event that you adore your veggies, at that point this pasta is for you.

Also try our recipe : ONE POT CHILI MAC AND CHEESE

Ingredients :

1/2 pound pasta, I used farfalle pasta
1 teaspoon olive oil
1 tablespoon butter, I used unsalted butter
2 garlic cloves, chopped
1 small red onion, chopped
1 small zucchini squash, sliced
1 small red pepper, chopped
1 small yellow pepper, chopped
1 cup sliced mushrooms [around 4 oz]
3/4 cup broccoli florets
10-12 grape tomatoes, halved
1 teaspoon italian seasoning
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon red chili flakes
1 tablespoon heavy cream
salt, to taste
black pepper, to taste
1.25 cups Ragu Homestyle Pasta Sauce, divided
6-8 oz fresh mozzarella cheese, sliced
3 tablespoons shredded parmesan cheese

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.