Mush­room, tomato and cheese pasta bake

Pilbara News - - Television -

Prepa­ra­tion: 20 min­utes

Cook­ing: 30 min­utes

Serves: 4 In­gre­di­ents

400g dried penne pasta

2 1⁄4 tbsp olive oil

500g cup mush­rooms, sliced

2 cloves gar­lic, crushed

500g jar tomato pasta sauce

180g tub boc­concini cheese, drained and quar­tered

1⁄4 cup chopped flat-leaf pars­ley

Salt and freshly ground black pep­per

1⁄2 cup fresh bread­crumbs

1⁄4 cup finely grated parme­san cheese


Pre­heat oven to 180C. Cook penne in a large saucepan of salted boil­ing water, fol­low­ing packet di­rec­tions, un­til al dente. Mean­while, heat 2 tbsp of oil in a large fry­ing pan over high heat. Add mush­rooms and gar­lic and cook, stir­ring of­ten, for 4-5 min­utes or un­til mush­rooms are golden. Set aside. Drain pasta and re­turn to the saucepan. Add mush­rooms, tomato sauce, boc­concini and pars­ley. Sea­son with salt and pep­per. Stir well to com­bine. Spoon penne mix­ture into a 2-litre ca­pac­ity deep bak­ing dish. Com­bine bread­crumbs, parme­san and re­main­ing 1 tea­spoon of oil in a bowl. Sprin­kle over penne. Bake for 15-20 min­utes or un­til hot and bread­crumbs are golden.

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