Two-Cheese Mushroom, Chunky Tomato And Olive Penne Bake Recipe

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.

No additional tips available.

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

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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.

Two-Cheese Mushroom, Chunky Tomato And Olive Penne Bake

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