Cheesy Mushroom, Tomato and Olive Pasta Casserole

12
Ingredients

30m
Prep Time

30m
Cook Time

1h
Ready In

Recipe: #6325

August 26, 2012

Categories: Casseroles, Cheese, Game/Sports Day, Sunday Dinner, Oven Bake, Canned Tomatoes, more

recipe by:
KittenCal

"This is a really tasty pasta dish! The sauce can be made days ahead and just rewarmed and I suggest doing so as it will allow the flavors to blend and intensify. Baking time (30 minutes) is for the prepared casserole"

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (427.3 g)
Calories 826.4
Total Fat - 32.4 g
Saturated Fat - 14.8 g
Cholesterol - 173.3 mg
Sodium - 1601.6 mg
Total Carbohydrate - 73.5 g
Dietary Fiber - 11.2 g
Sugars - 4.5 g
Protein - 60.2 g
Calcium - 941.2 mg
Iron - 2.9 mg
Vitamin C - 34.4 mg
Thiamin - 0.3 mg

Step 1

Heat oil in a large Dutch oven over medium heat (use as much oil as you needed). Add in sliced mushrooms and saute until they release there moisture and they are lightly browned (this might take about 10-12 minutes).

Step 2

Add in the onions, garlic, dried basil and dried chili flakes; saute for about 5-6 minutes. Add in the drained plum tomatoes and chicken broth; bring to a boil breaking up the tomatoes with a spoon; reduce heat and simmer uncovered until the sauce is thickened and chunky (about 1-1/2 hours).Season sauce with salt and pepper. At this point you can refrigerate the sauce up to 2 days.

Step 3

While the sauce is cooking. Cook the penne in a large pot of boiling salted water until eldente (do not overcook the pasta leave firm, I only cook pasta halfway if I am cooking it in the oven as it will continue to cook and soften in the oven) drain very well, do not rinse. then return the pasta to the same pot and toss with 3-4 tablespoons oil.