Proper comfort food, this creamy Mushroom and Mozzarella bake is a healthy, quick to make kid approved family favorite dinner! I've used a slightly modified version of the three bean cheese sauce to add some extra goodness. This is an easy mid week bake the kids will love!
Course: Dinner
Cuisine: Clean Eating
Keyword: Mushroom and mozzarella bake
Servings: 4people
Author: Stephanie
Ingredients
3CupsPasta Wholemeal, dried
1BatchThree bean cheese sauce See the post for the recipe
1CupCheddar cheese Shredded
1CupMilkDairy, Plant based
2Cups Mushrooms Peeled, sliced thinly
1BallMozzarella Torn into pieces
1Large Beef tomatoThinly sliced, optional
1tspOlive oil
Salt and pepper
Instructions
Turn your oven on and heat it to 210° and put a large pan of water on to boil
Add the dried pasta to the boiling water and boil for ten minutes (the pasta will finish off cooking in the oven)
In a frying pan, season the mushrooms well and then gently fry the mushrooms in the olive oil for 5-10 minutes while the pasta is cooking
Make up a batch of three bean cheese sauce, adding an extra cup of milk to make the sauce looser
Drain your pasta and pop it back into the pan. Add the cheese sauce and combine. Then add the mushrooms and gently mix through
In your bake pan, add half the pasta bake and add half the mozzarella and tomatoes (if using them)
Layer the rest of the bake and scatter the remaining mozzarella and tomatoes
Sprinkle another small handful of cheddar on top of the bake and cover with cooking foil
Bake for 15-20 minutes in your hot oven
Remove the foil and allow the cheese to crisp up for another 8-10 minutes