INGREDIENTS
Filling:
4x cups Bolognese Sauce, heated
+ 1x cup Bolognese Sauce reserved, heated
1/2 cup frozen peas, cooked
1/2 cup each grilled red peppers, zucchini, and mushrooms
4x cups dried pasta of your choice

Topping:
1x 250g cream cheese, softened
1x cup cream
1/2 cup grated mozzarella cheese
3x tbls grated parmesan cheese
250g thinly sliced brie, rind removed

DIRECTIONS:
Heat oven to 375F.

Cook pasta as per directions. Heat Bolognese Sauce if necessary.

Whilst pasta is cooking, in a bowl beat the cream until smooth before slowly added the cream. Keep scrapping the sides to ensure all the cream cheese and cream mix until reasonably smooth – a few smaller lumps will only add to the overall topping!

Drain the cooked pasta and in the pot the pasta was cooked, mix together the Bolognese Sauce and cooked pasta. Gently fold in the cooked frozen peas and grilled vegetables.

Place pasta mix into a lightly greased baking dish, pushing down lightly with the back of the spoon. Use the reserved Bolognese Sauce to fill any areas around the edges that have any gaps whilst continuing to smooth with the back of the spoon.

Cover pasta with the beaten cream cheese mixture then carefully place sliced brie over top, then sprinkle mozzarella and parmesan cheese over top.

Cook until lightly browned over top.

Remove from oven and allow to cool slightly before attempting to serve!