Meat-Free Mondays: Mushroom, Tomato And Cheese Pasta Bake
A great way to use up leftover pasta, this delicious vegetarian pasta bake makes an easy midweek dinner – you won’t even miss the meat!
400g penne or leftover pasta
2 1/4 tbs olive oil
500g mushrooms, sliced
2 garlic cloves, crushed
500g jar tomato pasta sauce
salt and ground black pepper
180g tub bocconcini, drained and quartered
1/4 cup chopped flat-leaf parsley
1 large tomato, thinly sliced
1/2 cup fresh breadcrumbs
1/4 cup finely grated parmesan cheese
1. Preheat oven to 180C. Cook penne in a large saucepan of salted boiling water, following packet directions, until al dente.
2. Meanwhile, heat 2 tbs oil in a large frying pan over high heat. Add mushrooms and garlic and cook, stirring often, for 4-5 minutes or until mushrooms are golden. Set aside.
3. Drain pasta and return to the saucepan. Add mushroom mixture, tomato pasta sauce, bocconcini and parsley. Season with salt and pepper. Stir well to combine.
4. Spoon penne mixture into a 10-cup capacity deep baking dish. Top with sliced tomato. Combine breadcrumbs, parmesan and remaining 1 tsp oil in a bowl. Sprinkle over penne. Bake for 15-20 minutes or until hot and breadcrumbs are golden.
What’s your favourite vegetarian recipe?