Cheese and tomato pasta bake© A healthier version of a timeless favourite. This cheese and tomato pasta bake is a recipe the whole family will love especially the kids. Main Print this recipe Details Serves: Serves 6Number of ingredients: 9 IngredientsTo prep: 15 Minutes PrepTo cook: 3 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 1515kJProtein: 17gFat (total) : 11g- Saturated Fat: 3gCarbohydrate (total): 45gFibre: 9gSodium: 450mg Ingredients 300g dried wholemeal penne 1 1/2 tablespoons olive oil 150g button mushrooms, thinly sliced 2 cups tomato pasta sauce 1 sweet corn cob, kernels removed 1/4 cup basil leaves, chopped 100g low-fat ricotta cheese, crumbled 1 cup fresh wholegrain breadcrumbs 3/4 cup reduced-fat grated mozzarella cheese Method Cook penne, following instructions on the packet, until al dente. Heat 1 tablespoon oil in a non-stick frying pan over medium heat. Add mushrooms and cook, stirring often, for 3-4 minutes until just tender. Add tomato pasta sauce, cover and bring to the boil. Stir in corn. Remove from heat. To make the crunchy cheese topping, place breadcrumbs and remaining oil in a bowl. Stir until well combined. Stir in cheese. Set aside. Drain penne and immediately return to the pan. Add tomato mixture, basil and ricotta. Gently toss to combine. Spoon into lightly greased 6 x 1 ½ cup capacity baking dishes or ramekins. Top with cheese. Cook under a preheated grill for 2-3 minutes until golden and serve.
