Mushroom, Tomato and Cheese Pasta Bake

Preparation: 20 minutes

Cooking: 30 minutes

Serves 4

400 g dried penne pasta

2 tblspn olive oil

500 g large cup mushrooms, sliced

2 cloves garlic, crushed

500 g jar tomato pasta sauce

180 g tub bocconcini cheese, drained and quartered

cup chopped flat-leaf parsley

Salt and ground black pepper

cup fresh breadcrumbs

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 tablespoons 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 10 cup 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.