Mushroom ragu pasta bake

Ingredients

• 400 g mix of Swiss Brown, cups, portobellos and or flat mushrooms, finely diced
• 150 g small Swiss Brown mushrooms, sliced in half
• 1 brown onion, diced
• 3 cloves garlic, minced
• ½ carrot, finely diced
• ½ red capsicum, diced
• 3 tbsp tomato paste
• 400 g can diced tomatoes
• ½ cup good quality vegetable stock
• 2 tsp dried oregano
• 2 sprigs fresh thyme
• 1 tsp chilli flakes, optional
• Sea salt
• Fresh cracked pepper
• 500 g large shell pasta, pre-cooked to the packet’s instructions
• ⅓ cup parmesan cheese, finely grated
• Olive oil for cooking
• 1 tbsp parsley, chopped
• Extra parmesan cheese