Two-Cheese Mushroom, Chunky Tomato And Olive Penne

Name: Two-Cheese Mushroom, Chunky Tomato And Olive Penne Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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!

2169

kcal

Calories

161

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Two-Cheese Mushroom, Chunky Tomato And Olive Penne Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Two-Cheese Mushroom, Chunky Tomato And Olive Penne Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions