Cook ravioli or agnolotti following packet directions.

Meanwhile, heat oil in a large frying pan over medium-high heat. Add mushrooms and garlic. Cook, stirring often, for 4-5 minutes or until mushrooms are just tender. Reduce heat to medium-low, stir in cream, cheddar cheese and parsley. Cook, stirring, until cheese melts.

Drain ravioli or agnolotti. Add to mushroom mixture. Season. Stir over medium-low heat until hot and well combined. Sprinkle with parmesan and extra parsley. Serve.

Preheat oven to 180˚C/160˚C fan-forced. Cook the pasta following packet directions

Meanwhile, heat oil in a large frying pan over a medium-high heat. Add onion, garlic and bacon. Cook, stirring often, for 3-4 minutes until onion softens. Add zucchini and carrot. Cook, stirring often, for 3 minutes until vegetables begin to soften. Stir in mushrooms and tomatoes. Cook, stirring occasionally, for 2 minutes. Add mushroom mixture to pasta. Set aside.

To make cheese sauce, melt butter in a medium saucepan over medium heat. Add flour. Stir until bubbling. Remove from heat and gradually whisk in milk. Return to heat, bring to the boil, stirring over medium heat until thick and smooth. Reduce heat and stir in cheese until smooth. Season. Remove from heat.

Add half the cheese sauce to the pasta mixture. Stir to combine. Spoon pasta mixture into a 12-cup capacity greased baking dish. Pour over remaining cheese sauce. Smooth top and evenly sprinkle with cheese blend. Bake for 40-45 minutes or until golden and bubbling. Serve.