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very easy
Prep Time
13 mins
Total Time
45 mins


1 pkg
penne rigate
450 g
1 tbsp
olive oil
15 mL
1 tbsp
finely chopped garlic
15 mL
1 cup
diced onion
250 mL
3 cups
sliced mushrooms
750 mL
2 cups
broccoli florets
500 mL
1/4 cup
0 mL
1 cup
grated Swiss cheese
250 mL
1 cup
grated Cheddar cheese
250 mL
1/4 cup
grated Parmesan cheese
60 mL


Step 1

Preheat oven to 375°F (190°C). Cook pasta according to package directions. In a medium size pan, heat oil and sauté garlic, onions and mushrooms for 3 min. Add broccoli and continue to cook for another 3 min., or until mushrooms are cooked.

Step 2

In a large bowl, combine cooked pasta, sautéed garlic and vegetables with the pesto and half of the Swiss and Cheddar cheese. Place mixture in an ovenproof dish and top with Parmesan, remaining Swiss and Cheddar cheese. Bake for 12 min., or until cheese is melted.


For a hit of colour on your plate, pair the baked pasta with a tomato salad. For convenience, you can also use frozen vegetables.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Dinner One Dish Meals Potluck

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe)
16 g
Saturated Fat:
6 g
62 g
4 g
25 mg
20 g
230 mg
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