recipes

Baked Penne with Tomato and Mushroom

  • MEAL TYPE Main meal
  • PREPARATION 15 minutes
  • COOKING 30 minutes
  • SERVES 4

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Method

  • Preheat oven to 200°C. Cook pasta according directions on packet.
  • Heat oil in a large non-stick frying pan. Cook onion, garlic and mushrooms over a medium high heat for 5 minutes until cooked and a little crisp. Remove fromthe pan and set  aside.
  • Reheat pan, add  mince and cook over medium high heat for 5 minutes or until well browned, stirring often to break up the meat. 
  • Return the vegetables to the pan and stir in the soup, stock, parsley and bring to the boil. Cook for 5 minutes, stirring.  Stir in cooked pasta and 1 cup cheddar cheese. Spoon into a 26cm rectangular ovenproof baking dish. Top with the remaining Cheddar and Parmesan cheeses. Bake for 20 minutes or until hot and the cheese is melted.

Ingredients

500g uncooked penne or other tubular pasta
1 tablespoon oil
1 onion, finely chopped
2 cloves garlic, crushed
150g button mushrooms, chopped
500g lean beef mince
2 x 420g cans Campbell’s Condensed Tomato Soup
1 cup Campbell’s Real Stock - Salt Reduced Beef
2 tablespoons chopped fresh parsley
2 cups grated tasty Cheddar cheese  
1/2 cup grated Parmesan cheese

Handy Hint

Flavourful Roast Chicken

For a flavourful twist on an old favourite, Roast Chicken, simply brush the chicken with a mix of Campbell's Real Stock, crushed garlic and some lemon juice.

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