Two-Cheese Mushroom, Chunky Tomato and Olive Penne Bake |
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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Quite a tasty pasta dish! To make this into a main meal add in some cooked diced chicken or turkey. The sauce can be made days ahead and just rewarmed. When I made this last I added in the sliced green olives right into the casserole instead of on top, but that is optional. Ingredients:
5 -7 tablespoons oil |
1/2 lb fresh button mushroom, sliced (can use more) |
1 large onion, finely chopped |
2 tablespoons minced fresh garlic (or to taste) |
2 teaspoons dried chili pepper flakes (or to taste) |
2 teaspoons dried basil |
3 (28 ounce) cans plum tomatoes, drained |
2 cups chicken broth |
1 lb penne pasta (uncooked) |
1 1/2 cups swiss cheese, shredded |
1 1/2 cups mozzarella cheese, shredded |
1 cup pimento stuffed olive, sliced (you can use more, or use black sliced olives) |
1 cup grated parmesan cheese |
Directions:
1. Heat oil in a large Dutch oven over medium heat.
2. Add in sliced mushrooms and saute until they release there moisture and they are lightly browned (this might take about 10-12 minutes).
3. Add in the onions, garlic, dried basil and dried chili flakes; saute for about 5-6 minutes.
4. Add in the drained plum tomatoes and chicken broth; bring to a boil breaking up the tomatoes with a spoon; reduce heat and simmer UNCOVERED until the sauce is thickened and chunky (about 1-1/2 hours).
5. Season with salt and pepper.
6. At this point you can refrigerate the sauce up to 2 days.
7. Set oven to 350 degrees.
8. Grease a 13 x 9-inch baking dish.
9. Cook the penne in a large pot of boiling salted water until JUST firm-tender (do not overcook the pasta leave firm!) drain very well (do not rinse the pasta) then return the pasta to the same pot and toss with 3-4 tablespoons oil.
10. Pour the sauce over the cooked pasta in the pot; toss to combine.
11. Add in both the Swiss and mozzeralla cheeses; mix well to combine.
12. Transfer to prepared baking dish, then sprinkle with the olives, & the Parmesan cheese.
13. Bake for about 30 minutes, or until the casserole is hot and bubbly.
14. Delicious!
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