Step 1

Preheat the oven to 400ºF and spray a 9×13-inch casserole dish with cooking spray.

Step 2

Place the dried pasta, roasted red peppers, and mushrooms in the baking dish, mix together and set aside.

Step 3

Add the chicken broth, tomato paste, garlic, salt, pepper, thyme, oregano, and garlic powder to a bowl with a pouring spout. Whisk all the ingredients together and then pour the chicken broth mixture over the pasta and vegetables.

Step 4

Stir the ingredients around so that the pasta is spread out as much as possible in the baking dish.

Step 5

Cover the baking dish with a cover or tin foil and bake for 30 minutes, stirring halfway through.

Step 6

Remove the baking dish from the oven when the pasta is al dente.

Step 7

Stir all the ingredients together and slowly add the heavy cream, stirring constantly as the heavy cream creams the pasta sauce.

Step 8

Cover the pasta and let it sit for 3-5 minutes.

Step 9

Top with fresh basil and parmesan and serve.