Two Cheese Mushroom Chunky Tomato and Olive Penne Bake
Indulge in the comforting flavors of this Two Cheese Mushroom Chunky Tomato and Olive Penne Bake, a hearty and satisfying pasta dish perfect for weeknights or entertaining guests. Tender penne pasta is tossed in a rich tomato sauce infused with sautéed button mushrooms, briny black olives, garlic, and a hint of chili flakes for a subtle kick. Layered with gooey mozzarella and nutty parmesan cheese, this baked pasta is crowned with a golden, bubbling crust that will leave you craving seconds. The addition of Italian seasoning and fresh parsley brings a burst of Mediterranean-inspired freshness to every bite. Ready in under an hour, this easy pasta bake is a true crowd-pleaser that's as cozy as it is flavorful—a must-try for fans of cheesy, baked pasta dishes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams penne pasta
- 2 tablespoons olive oil
- 200 grams button mushrooms, sliced
- 2 garlic cloves, minced
- 0.5 teaspoons red chili flakes
- 400 grams canned diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 100 grams pitted black olives, sliced
- 200 grams mozzarella cheese, shredded
- 50 grams parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 200°C (400°F).
Bring a large pot of salted water to boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they release their moisture and turn golden brown.
Add the minced garlic and red chili flakes to the skillet, and cook for 1 minute until fragrant.
Stir in the canned diced tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Let it simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Add the sliced black olives to the sauce and stir to combine. Adjust seasoning if needed.
In a large mixing bowl, combine the cooked penne pasta with the tomato and mushroom sauce. Mix until the pasta is well-coated.
Transfer half the pasta mixture to a greased 9x13 inch (23x33 cm) baking dish. Sprinkle half of the mozzarella and parmesan cheese over the layer.
Add the remaining pasta mixture on top, and sprinkle the remaining mozzarella and parmesan cheese evenly over the surface.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and golden brown.
Remove the pasta bake from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
2901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 5782 mg | 251% | |
| Total Carbohydrate | 333.2 g | 121% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 21.4 g | ||
| Protein | 125.4 g | 251% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 2222 mg | 171% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2667 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
