Cheesy Mushroom, Tomato and Olive Pasta Casserole

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.

Step 4: Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking dish.

Step 5: Pour the sauce over the cooked pasta in the pot; toss to combine, then mix in the Swiss and mozzeralla cheese.

Step 6: Transfer to prepared baking dish, then sprinkle with the olives then the Parmesan cheese.

Step 7: Bake for about 30 minutes, or until the casserole is hot and bubbly. Delicious!