Baked Penne with Tomato and Mushroom

Serves: 4
Preparation Time: 15
Cooking Time: 30


  • 500g uncooked penne
  • 1 tbsp oil
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 150g button mushrooms, sliced
  • 500g lean beef mince
  • 2 x 420g cans Campbell’s Condensed Tomato Soup
  • 250ml (1 cup) Campbell’s Real Stock - Beef
  • 2 tbsp chopped fresh parsley
  • 2 cups grated tasty cheddar cheese
  • ½ cup grated parmesan cheese


  1. Preheat oven to 200°C. Cook pasta according to directions on the packet.

  2. Heat oil in a large non-stick frying pan. Cook onion, garlic and mushrooms over a medium heat for 5 minutes until cooked. Remove from the pan and set aside.

  3. Reheat pan, add mince and cook over medium-high heat for 5 minutes or until well browned, stirring often to break up the meat.

  4. Return the vegetables to the pan and stir in soup, Campbell’s Real Stock, parsley and bring to the boil. Cook for 5 minutes, stirring.

  5. Stir in cooked pasta and 1 cup of tasty cheddar cheese. Spoon into a 26cm rectangular ovenproof baking dish. Top with remaining tasty and parmesan cheeses. Bake for 20 minutes or until cheese has melted.


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