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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.

    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

    Method

    1. 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.
    2. Step 2

      Add tomato pasta sauce, cover and bring to the boil. Stir in corn. Remove from heat.
    3. 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.
    4. 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.

    Tips

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

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