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Cheese and tomato pasta bake

Serves: 6
Prep: 10
Cook: 20

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


    • 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


    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.
    2. Add tomato pasta sauce, cover and bring to the boil. Stir in corn. Remove from heat.
    3. To make the crunchy cheese topping, place breadcrumbs and remaining oil in a bowl. Stir until well combined. Stir in cheese. Set aside.
    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.


    • This recipe can also be made in one large baking dish instead of individual ramekins if preferred.

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