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Cheese and tomato pasta bake

Name: Cheese and tomato pasta bake
Prep time: 10 min
Cook time: 20 min
Ingredients: 300g dried wholemeal penne pasta; 1 ½ tbs olive oil; 150g button mushrooms, thinly sliced; 2 cups tomato pasta sauce; 1 sweet corn cob, kernels removed; 1 cup fresh wholegrain breadcrumbs; ¾ cup mozzarella cheese reduced fat, grated; ¼ cup basil leaves, chopped; 100g ricotta cheese low-fat, crumbled

Serves: 6

Prep: 10

Cook: 20

A quick and easy, nutritious mid-week meal the whole family will love.

Ingredients

300g dried wholemeal penne pasta
1 ½ tbs olive oil
150g button mushrooms, thinly sliced
2 cups tomato pasta sauce
1 sweet corn cob, kernels removed
1 cup fresh wholegrain breadcrumbs
¾ cup mozzarella cheese reduced fat, grated
¼ cup basil leaves, chopped
100g ricotta cheese low-fat, crumbled

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Method

Step 1
Cook penne pasta, following instructions on the packet, until al dente. Meanwhile, heat 1 tbs oil in a non-stick frying pan over medium heat. Add mushrooms and cook, stirring often, for 3-4 minutes until just tender.
Step 2
Add tomato pasta sauce, cover and bring to the boil. Stir in corn. Remove from heat.
Step 3
To make the crunchy cheese topping, place breadcrumbs and remaining oil in a bowl. Stir until well combined. Stir in cheese. Set aside.
Step 4
Drain penne and immediately return to the pan. Add tomato mixture, basil and ricotta. Gently toss to combine. Spoon into lightly greased 6 x 1 ½ cup capacity baking dishes or ramekins. Top with cheese mixture. Cook under a preheated grill for 2-3 minutes until golden and serve.