Mushroom, Tomato and Cheese Pasta Bake

Mushroom, Tomato and Cheese Pasta Bake

For a great family meal, try this easy-to-prepare pasta dish.


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Serves: 8 person(s) Change

Preparation Time: 20 mins
Cooking Time: 25 mins

Yield: 8 x approx. 1 cup servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe

Ingredients Convert to Imperial

  • 300 g uncooked penne pasta
  • 1 coating of olive oil spray
  • 0.45 kg mushrooms, sliced
  • 2 cloves garlic, crushed
  • 457.14 g reduced-sodium tomato based pasta sauce
  • 71.43 g bocconcini, halved (Italian cheese balls)
  • 1/4 cup chopped flat-leaf parsley
  • 1 pinch of freshly ground black pepper
  • 1/2 cup fresh bread crumbs
  • 1/4 cup finely grated Parmesan cheese
  • 1 coating of olive oil spray (for topping)


Preheat oven to 350F. Cook pasta in a large saucepan of boiling water, until al dente, following package directions.

Meanwhile, spray a large frying pan with olive oil spray and set on high heat. Add mushrooms and garlic. Cook, stirring often for 4 to 5 minutes or until mushrooms are golden. Set aside.

Drain pasta and return to the saucepan or bowl. Add mushrooms, pasta sauce, bocconcini, and parsley. Stir well to combine. Season with black pepper.

Spoon pasta mixture into a 10-cup capacity deep baking dish. Combine the bread crumbs and Parmesan. Sprinkle over the pasta mixture. Spray lightly with olive oil spray. Bake in preheated oven for 15 to 20 minutes, or until hot and bread crumbs are golden.


Note: This recipe's ingredients have been adjusted from the original Australian measures to the U.S. measures.

Thanks to Fresh Finesse