Baked Rigatoni with Ragu Sauce

1. Boil 200g rigatoni in salted water and save 1/4 cup pasta water

2. Sauté garlic and onion in olive oil

3. Add carrots, capsicum, zucchini, and mushrooms, then cook until soft

4. Stir in 1 cup Nature’s Miracle Ragu and pasta water, then simmer

5. Mix in the pasta and layer into a baking dish

6. Top with mozzarella and cheddar, and a little parmesan if desired

7. Bake at 180°C for 15 to 18 minutes until golden and bubbly

8. Garnish with fresh basil or parsley and serve hot

Notes

1. This dish uses a vegetarian ragu that mimics slow-cooked flavor without meat

2. It appears effortful but is a simple comfort food option