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Dual-Cheese and Mushroom Chunky Tomato Delight

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Ingredients

Adjust Servings:
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

Nutritional information

739.4
Calories
296 g
Calories From Fat
32.9 g
Total Fat
13.6 g
Saturated Fat
61.6 mg
Cholesterol
762.4mg
Sodium
84 g
Carbs
14.1 g
Dietary Fiber
13.4 g
Sugars
32.4 g
Protein
706g
Serving Size (g)
6
Serving Size

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Dual-Cheese and Mushroom Chunky Tomato Delight

Features:
    Cuisine:

    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!

    • 170 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Two-Cheese Mushroom, Chunky Tomato and Olive Penne Bake,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.,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!


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    Steps

    1
    Done

    Heat Oil in a Large Dutch Oven Over Medium Heat.

    2
    Done

    Add in Sliced Mushrooms and Saute Until They Release There Moisture and They Are Lightly Browned (this Might Take About 10-12 Minutes).

    3
    Done

    Add in the Onions, Garlic, Dried Basil and Dried Chili Flakes; Saute For About 5-6 Minutes.

    4
    Done

    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
    Done

    Season With Salt and Pepper.

    6
    Done

    at This Point You Can Refrigerate the Sauce Up to 2 Days.

    7
    Done

    Set Oven to 350 Degrees.

    8
    Done

    Grease a 13 X 9-Inch Baking Dish.

    9
    Done

    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
    Done

    Pour the Sauce Over the Cooked Pasta in the Pot; Toss to Combine.

    11
    Done

    Add in Both the Swiss and Mozzeralla Cheeses; Mix Well to Combine.

    12
    Done

    Transfer to Prepared Baking Dish, Then Sprinkle With the Olives, & the Parmesan Cheese.

    13
    Done

    Bake For About 30 Minutes, or Until the Casserole Is Hot and Bubbly.

    14
    Done

    Delicious!

    Avatar Of Carter Bell

    Carter Bell

    Barbecue pitmaster known for creating tender and flavorful smoked meats.

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