5-6 cups uncooked penne pasta
1 16 oz. jar Ragu Four Cheese Pasta Sauce
2 cups Shredded Italian cheese blend
1 cup chopped broccoli
1 cup chopped cauliflower
1/2 cup chopped carrots
1/8 tsp. basil
1/8 tsp. garlic salt
1/8 tsp. minced onion spice
1/8 tsp. crushed red pepper
4 tbsp. parmesan cheese
Prepare penne pasta as directed on box.
As pasta is cooking, empty can of sauce into a pot.
Add all spices (except for parmesan cheese) to the sauce and cook at low-medium heat for 15 minutes.
When sauce and pasta are finished, drain pasta and add the sauce.
Chop vegetables and add to the mixture, along with 1 cup of shredded cheese.
Pour mixture into a 9"x13" glass baking dish. Bake at 375 degrees for 30 minutes.
Remove from oven and the other cup of shredded cheese on top, along with the parmesan cheese (add a few more dashes of basil & chives if you wish).
Place back in oven and cook for an additional 15 minutes. Let cool for 5-10 minutes before serving.