Ingredients:
5 -7 tablespoons oil
1/2 lb fresh button mushrooms, sliced ( can use more)
1 large onions, finely chopped
2 tablespoons minced fresh garlic ( or to taste)
2 teaspoons dried chili pepper flakes ( or to taste)
2 teaspoons dried basil
3 (28 ounce) cans plum tomatoes, drained
2 cups chicken broth
1 lb penne pasta ( uncooked)
1 1/2 cups swiss cheese, shredded
1 1/2 cups mozzarella cheese, shredded
1 cup pimento stuffed olives, sliced ( you can use more, or use black sliced olives)
1 cup grated parmesan cheese
Directions:
Heat oil in a large Dutch oven over medium heat.
Add in sliced mushrooms and saute until they release there moisture and they are lightly browned (this might take about 10-12 minutes).
Add in the onions, garlic, dried basil and dried chili flakes; saute for about 5-6 minutes.
Add in the drained plum tomatoes and chicken broth; bring to a boil breaking up the tomatoes with a spoon; reduce heat and simmer UNCOVERED until the sauce is thickened and chunky (about 1-1/2 hours).
Season with salt and pepper.
At this point you can refrigerate the sauce up to 2 days.
Set oven to 350 degrees.
Grease a 13 x 9-inch baking dish.
Cook the penne in a large pot of boiling salted water until JUST firm-tender (do not overcook the pasta leave firm!) drain very well (do not rinse the pasta) then return the pasta to the same pot and toss with 3-4 tablespoons oil.
Pour the sauce over the cooked pasta in the pot; toss to combine.
Add in both the Swiss and mozzeralla cheeses; mix well to combine.
Transfer to prepared baking dish, then sprinkle with the olives, & the Parmesan cheese.
Bake for about 30 minutes, or until the casserole is hot and bubbly.
Delicious!
Servings: 6
Time preparation: 120 min.
Time total: 150 min.