3 tbsp olive oil

1 cup mushrooms

1/2 cup carrots, diced

1 cup Brussels sprouts, shredded

1/2 cup yellow onion, diced

1 green pepper, diced

3 garlic cloves, minced

1 cup butternut squash, cubed

1 1/2 tbsp tomato paste

1 (15 oz) can tomato sauce

1 (15 oz) can diced fire roasted tomatoes

1 tsp garlic powder

1 tsp oregano

1/2 tsp red pepper flakes

1/2 tsp dried thyme

1 bay leaf

1/3 cup chicken stock (or vegetable stock)

1/3 cup whole milk

1/4 cup Parmesan, grated

1/2 cup shredded mozzarella

1 cup brie (rind removed)

1/2 lb penne pasta

Fresh basil, for garnish

Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Preheat oven to 375°F (190°C). Grease a baking dish.
Cook pasta until just al dente, drain, and set aside.
Heat olive oil in a large skillet. Add mushrooms, carrots, Brussels sprouts, onion, and green pepper. Sauté 7 minutes until softened.
Stir in garlic and butternut squash; cook 3–4 minutes.
Add tomato paste and cook 1 minute. Stir in tomato sauce, diced tomatoes, garlic powder, oregano, red pepper flakes, thyme, bay leaf, and stock. Simmer 15–20 minutes until squash is tender and sauce thickens.
Stir in milk, Parmesan, and adjust seasoning. Remove bay leaf.
Combine sauce with pasta and transfer to baking dish.
Top with mozzarella and pieces of brie.
Bake 20–25 minutes until cheese is melted and golden.
Garnish with fresh basil and serve warm.

Cook pasta to al dente avoid overcooking since it will bake further.

Swap brie for fontina or Gruyère for a different cheesy richness.

Add ground turkey, beef, or sausage for extra protein.

Make vegetarian by using vegetable stock.

Simmer sauce well to prevent a watery bake.