Serves 4-5
This bake has saved me on many Meatless Mondays when we have mushrooms in the fridge left over from the weekend. It works well in the air fryer.
Recipe Category

You will need

2 cups (500 ml) of raw short macaroni
1 – 2 T (15 ml – 30 ml) olive oil
1½ t (7.5 ml) Ina Paarman’s Vegetable Spice
1 x 400 ml Ina Paarman’s Tomato & Basil Pasta Sauce
½ T (7.5 ml) butter
1 T (15 ml) olive oil
1 large onion, chopped
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
200 g button mushrooms, sliced
1 x 200 g Ina Paarman’s Ready to Serve Cheese Sauce
½ cup (125 ml) fresh breadcrumbs
½ cup (125 ml) grated cheese
Ina Paarman’s Chilli & Garlic Seasoning

Ina’s Tip

Oven Bake

Adjust the oven rack to the middle position and preheat the oven to 180°C.
Bake for 30 – 35 minutes.


Boil the pasta for 8 minutes until nearly done. Drain, return pasta to the saucepan, toss with olive oil and season with Vegetable Spice. Stir in the Tomato & Basil Pasta Sauce. Leave on one side.
Heat the butter until foamy and add the oil. Season the chopped onion with Green Onion Seasoning. Stir-fry onion in oil/butter combination until golden. Add mushrooms and stir-fry just until they start drawing water. Add cooked macaroni.
Dish the pasta into a medium dish suitable for the air fryer. Squeeze the Cheese Sauce over. Mix together the breadcrumbs and grated cheese, sprinkle over the top and finish off with a little Chilli & Garlic Seasoning.
Bake for 15 – 20 minutes at 180°C until nicely browned.
Serve with a tossed salad, dressed with our Reduced Oil Greek Dressing.