Perfect for a winter’s Sunday lunch or a midweek dinner option!
| 220g | Traditional Bocconcini |
| ½ cup | Grated Parmesan Tub |
| 500g | mixed mushrooms |
| 2 tbsp | extra virgin olive oil |
| 2 | onions, thinly sliced |
| 2 | garlic cloves, minced |
| ¼ cup | red wine |
| 1 Tbsp | fresh basil, chopped |
| 1 tspn | fresh oregano, chopped |
| 1 can | diced tomatoes, undrained |
| salt and pepper, to taste | |
| 200g | chorizo, precooked, cut into 1cm rounds |
| 250g | dried penne pasta |
| 4 | thick slices of ciabatta bread |
| 1 | Preheat oven to 200°C. |
| 2 | Lightly coat mushrooms in one tablespoon of olive oil and arrange in a single layer on a baking sheet. Bake for 20 minutes or until lightly browned, stirring once midway through. Remove from oven and allow mushrooms to slightly cool. |
| 3 | Put a saucepan over medium heat and add onion, oil, and garlic. Cook for a few minutes or until onion is lightly browned, stirring frequently. |
| 4 | Add wine to pan; and continue simmering until liquid evaporates, scraping pan to loosen browned bits. Stir in basil, oregano, and diced tomatoes and season to taste. Bring to a simmer over medium heat; partially cover and cook for 10 minutes, stirring occasionally. |
| 5 | Remove from heat; stir in mushrooms and chorizo. |
| 6 | Cook pasta to al dente according to producer’s directions. Drain pasta in a colander over a bowl, reserving ¼ cup of the cooking water. Add pasta and reserved cooking water to the tomato mixture in the pan and stir well. Spoon all of this into a 30 x 20 centimetre baking dish. Tear the Bocconcini into large pieces and spread the torn cheese over the top of the casserole dish. |
| 7 | Place ciabatta in a food processor and pulse until coarse crumbs form. You should have approximately 1½ cups of breadcrumbs. Add Grated Parmesan to processor; pulse to incorporate into crumbs. Sprinkle breadcrumb mixture evenly over the top of the casserole. |
| 8 | Bake for 12 minutes or until cheese melts and begins to brown slightly. |
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