Name: Mushrooms with risoni and cheese
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 medium brown onion, finely chopped; 1 garlic clove, crushed; 62.50 ml chopped fresh basil leaves; 3 x 400g cans crushed tomatoes; 250.00 ml dried risoni pasta; 4 medium flat mushrooms, stalks trimmed; 250.00 ml reduced-fat grated mozzarella cheese; 125.00 ml reduced-fat grated tasty cheese; Fresh basil leaves, to serve

Mushrooms with risoni and cheese

0 Likes

Prep Time:
10 minutes

Cook Time:
40 minutes

Total Time:
50 minutes

Delicious tomato pasta bake with cheesy mushrooms.

Ingredients:

18.20 gm olive oil
1 medium brown onion, finely chopped
1 garlic clove, crushed
62.50 ml chopped fresh basil leaves
3 x 400g cans crushed tomatoes
250.00 ml dried risoni pasta
4 medium flat mushrooms, stalks trimmed
250.00 ml reduced-fat grated mozzarella cheese
125.00 ml reduced-fat grated tasty cheese
Fresh basil leaves, to serve

Instructions:

Preheat oven to 200°C/180°C fan-forced. In a 6cm-deep, 30cm (base) ovenproof frying pan, heat oil over medium-high heat. Sauté onion, garlic, and basil until onion softens, about 5 minutes, stirring occasionally.
Combine fresh tomatoes, pasta, and 1 cup of cold water in a pot and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes until the pasta is tender, remember to stir occasionally. Spread mushrooms over the pasta, sprinkle with cheese, and bake for 25 minutes until golden and bubbly. Garnish with fresh basil and serve piping hot.

We use cookies

Similar Recipes

Creamy chicken and risoni tray bake

Lemon chicken with warm mushroom risoni salad

Lamb and mushroom risoni salad

Risoni salad with tomatoes, basil and rocket

Risoni risotto style with wild mushrooms