Two-Cheese Mushroom, Chunky Tomato and Olive Penne Bake

Submitted by Kittencalrecipezazz

"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."

 

• Ready In: 2hrs 30mins
• Ingredients: 13
• Serves: 6

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!

Reviews

[Sharon123]

This turned out so delicious! My DH has eaten it two days in a row, which is unusual for him! I halved the recipe and I think it's still about 6 servings. I didn't have mozzarella, so used cheddar. I didn't have the full amount of canned tomatoes, so used some spagetti sauce to fill in and it worked out great! Thank you so much Kitten!

 

[Redsie]

You were right Kittencal! Quite a tasty pasta dish!! Real comfort food with a kick!! Loved it! Used black olives and rotinis instead of penne (as I was out of penne!). Thanks Kittencal! Will make it again for sure!!