- Serves 4
- Preparation Time 15MINS
- Cook Time 30MINS
500g uncooked penne
1 tbs oil
1 onion, finely diced
2 cloves garlic, crushed
150g button mushrooms, sliced
500g lean beef mince
2 x 420g cans Campbells Condensed Tomato Soup
250ml (1 cup) Campbells Real Stock – Beef
2 tbs chopped fresh parsley
2 cups grated tasty cheddar cheese
cup grated parmesan cheese
STEP 1 Preheat oven to 200C. Cook pasta according to directions on the packet.
STEP 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.
STEP 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.
STEP 4 Return the vegetables to the pan and stir in soup, Campbells Real Stock, parsley and bring to the boil. Cook for 5 minutes, stirring.
STEP 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.