Two-Cheese Mushroom, Chunky Tomato and Olive Penne Bake

READY IN: 2hrs 30mins




  • Heat oil in a large Dutch oven over medium heat.
  • Add in sliced mushrooms and saute until they release there moisture and they are lightly browned (this might take about 10-12 minutes).
  • Add in the onions, garlic, dried basil and dried chili flakes; saute for about 5-6 minutes.
  • 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).
  • Season with salt and pepper.
  • At this point you can refrigerate the sauce up to 2 days.
  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • 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.
  • Pour the sauce over the cooked pasta in the pot; toss to combine.
  • Add in both the Swiss and mozzeralla cheeses; mix well to combine.
  • Transfer to prepared baking dish, then sprinkle with the olives, & the Parmesan cheese.
  • Bake for about 30 minutes, or until the casserole is hot and bubbly.
  • Delicious!