Tomato and Mushroom Pasta Bake

This bake has saved me on many Meatless Mondays when we have mushrooms in the fridge left over from the weekend.


  • 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 Pasta 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

Boil the pasta for 8 minutes until nearly done. Drain, return pasta to the saucepan, toss with olive oil and season with Pasta Spice. Stir in the Tomato & Basil Pasta Sauce. Leave on one side.

Adjust the oven rack to the middle position and preheat the oven to 180°C.

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 ovenproof dish. 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 30 – 35 minutes until nicely browned.

Serve with a tossed salad, dressed with our Reduced Oil Greek Dressing.

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