Mushroom, Chorizo and Bocconcini Bake


8 serves
1 hour


Perfect for a winter’s Sunday lunch or a midweek dinner option!


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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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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. Rosa’s traditional Pizza Piena and Ricotta Rice Cake were always a staple at Easter time.

This e-cookbook celebrates the traditional and modern recipes of our Italian culture. We hope you can use these recipes to transform our cheese into your family memories at Easter time.

Made with love and tradition, from our home to yours.

Buona Pasqua! Happy Easter!