Baked Cheesy Penne with Veggies

1 jar (1 lb. 10 oz.) RaguŽ Organic Cheese Pasta Sauce
1/4 cup vegetable broth
1 bag (16 oz.) frozen assorted vegetables
4 cups cooked penne pasta
2 cups shredded mozzarella cheese (about 8 oz.)
1/4 cup grated Parmesan cheese

In 2-1/2-quart saucepan, bring Pasta Sauce, broth and vegetables to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 5 minutes or until vegetables are tender.

Stir in cooked penne. In shallow 2-quart casserole, layer 1/2 of the pasta, then 1/2 of the cheeses; repeat.

Bake uncovered 20 minutes or until heated through and cheeses are melted.

Servings: 6
Source: Unilever