Two-cheese Mushroom, Chunky Tomato And Olive Penne Bake

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• Servings: 6
• 5 -7 tablespoons oil
• 1/2 lb fresh button mushroom, sliced (can use more)
• 1 large onion, finely chopped
• 2 tablespoons minced fresh garlic (or to taste)
• 2 teaspoons dried chili pepper flakes (or to taste)
• 2 teaspoons dried basil
• 3 (28 ounce) cans plum tomatoes, drained
• 2 cups chicken broth
• 1 lb penne pasta (uncooked)
• 1 1/2 cups swiss cheese, shredded
• 1 1/2 cups mozzarella cheese, shredded
• 1 cup pimento stuffed olive, sliced (you can use more, or use black sliced olives)
• 1 cup grated parmesan cheese

Recipe

• 1 heat oil in a large dutch oven over medium heat.
• 2 add in sliced mushrooms and saute until they release there moisture and they are lightly browned (this might take about 10-12 minutes).
• 3 add in the onions, garlic, dried basil and dried chili flakes; saute for about 5-6 minutes.
• 4 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).
• 5 season with salt and pepper.
• 6 at this point you can refrigerate the sauce up to 2 days.
• 7 set oven to 350 degrees.
• 8 grease a 13 x 9-inch baking dish.
• 9 cook the penne in a large pot of boiling salted water until just firm-tender (do not overcook the pasta leave firm!) drain very well (do not rinse the pasta) then return the pasta to the same pot and toss with 3-4 tablespoons oil.
• 10 pour the sauce over the cooked pasta in the pot; toss to combine.
• 11 add in both the swiss and mozzeralla cheeses; mix well to combine.
• 12 transfer to prepared baking dish, then sprinkle with the olives, & the parmesan cheese.
• 13 bake for about 30 minutes, or until the casserole is hot and bubbly.
• 14 delicious!