Cheese Tomato Pasta Bake recipe

Source: © Recipe and image kindly provided by Sanitarium Health & Wellbeing Company.  For more Sanitarium recipes please go to

Nutritional information per serving
  • Energy: 1515 KJ
  • Protein: 17g
  • Total fat: 11g
  • Saturated fat: 3g
  • Carbohydrates: 45g
  • DietaryFiber: 9g
  • Sodium: 450mg
40 mins
6 people


  • 300g wholemeal penne
  • 1.5 tablespoons olive oil
  • 150g button mushrooms
  • 2 cups tomato based pasta sauce
  • 1 corn cob
  • 0.25 cups fresh basil
  • 100g low-fat ricotta
  • 1 cup wholemeal breadcrumbs
  • 0.75 cups mozzarella cheese


  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.

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