Pasta Jumble

This may or may not have a real Italian name but I made this version up from some left over Ragu.

Ingredients:

Half a quantity of Mark's Ragu for Pasta (See Main Course Page) 

1 Pint Cheddar (or similar) Cheese Sauce with ¼ of a nutmeg grated into it and a handful of grated Parmesan. 

2 Buffalo Milk Mozzarrella cheeses - sliced 

6 Basil Leaves 

Penne or any other short shaped pasta

Method:

Cook the pasta 'al dente' and put it into a large Lasagne dish, mix in the ragu and level off. Pour over the cheese sauce, and cover in Mozzarrella slices. 

Bake in an oven on gas mark 5 for app 40 mins or until golden brown on top. 

Just before serving sprinkle with the basil leaves torn into little bits.