Two-Cheese Mushroom, Chunky Tomato and Olive Penne Bake

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“Quite a tasty pasta dish! To make this into a main meal add in some cooked diced chicken or turkey. The sauce can be made days ahead and just rewarmed. When I made this last I added in the sliced green olives right into the casserole instead of on top, but that is optional.”
2hrs 30mins

Ingredients Nutrition


  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!

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