Cheese and Tomato Pasta Bake

1. Cook penne, following instructions on the packet, until al dente
2. Heat 1 tablespoon oil in a non-stick frying pan over medium heat
3. Add thinly sliced mushrooms and cook, stirring often, for 3-4 minutes until just tender
4. Add tomato pasta sauce, cover and bring to the boil
5. Stir in corn kernels. Remove from heat
6. To make the crunchy cheese topping, place breadcrumbs and remaining oil in a bowl. Stir until well combined. Stir in cheese. Set aside
7. Drain penne and immediately return to the pan
8. Add tomato mixture, chopped basil and ricotta. Gently toss to combine
9. Spoon into lightly greased 6 x 1 ½ cup capacity baking dishes or ramekins. Top with cheese
10. Cook under a preheated grill for 2-3 minutes until golden and serve

Hot tip! Hard cheeses can be a great source of calcium, however they can also be high in fat, sodium and kilojoules. Choosing a reduced fat cheese generally means it contains 25% less fat and is a healthier option. And remember try not to be over zealous when topping your food with cheese.