Cheese and tomato pasta bake
Prep
10 min
Cook
20 min
Serves
6
Skill
Vegetarian
Prep
10 min
Cook
20 min
Serves
6
Skill
A quick and easy, nutritious mid-week meal for the whole family.
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
Nutrition per serving
1840 kJ
energy kj
17 g
protein
3 g
saturated fat
5 g
dietary fibre
61 g
carbohydrate
5 g
sugars
552 mg
sodium
Method
- Cook penne pasta, following instructions on the packet, until al dente. Meanwhile, heat 1 tablespoon oil in a non-stick frying pan over medium heat. Add mushrooms and cook, stirring often, for 3-4 minutes until just tender.
- Add tomato pasta sauce, cover and bring to the boil. Stir in corn. Remove from heat.
- To make the crunchy cheese topping, place breadcrumbs and remaining oil in a bowl. Stir until well combined. Stir in cheese. Set aside.
- 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
- To make this recipe gluten free try using gluten-free pasta and gluten-free bread for fresh breadcrumbs.
- This recipe can also be made in one large baking dish instead of individual ramekins.
Remember to always check the label of each ingredient to ensure it is gluten free.
- 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
Nutrition per serving
1840 kJ
energy kj
17 g
protein
3 g
saturated fat
5 g
dietary fibre
61 g
carbohydrate
5 g
sugars
552 mg
sodium
- Cook penne pasta, following instructions on the packet, until al dente. Meanwhile, heat 1 tablespoon oil in a non-stick frying pan over medium heat. Add mushrooms and cook, stirring often, for 3-4 minutes until just tender.
- Add tomato pasta sauce, cover and bring to the boil. Stir in corn. Remove from heat.
- To make the crunchy cheese topping, place breadcrumbs and remaining oil in a bowl. Stir until well combined. Stir in cheese. Set aside.
- 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
- To make this recipe gluten free try using gluten-free pasta and gluten-free bread for fresh breadcrumbs.
- This recipe can also be made in one large baking dish instead of individual ramekins.
Remember to always check the label of each ingredient to ensure it is gluten free.