Ingredients

Preparation

  1. Preheat oven to 200°C.
  2. Lightly coat mushrooms in one tablespoon of olive oil and arrange in a single layer on a baking sheet. Bake for 20 minutes or until lightly browned, stirring once midway through. Remove from oven and allow mushrooms to slightly cool.
  3. Put a saucepan over medium heat and add onion, oil, and garlic. Cook for a few minutes or until onion is lightly browned, stirring frequently.
  4. Add wine to pan; and continue simmering until liquid evaporates, scraping pan to loosen browned bits. Stir in basil, oregano, and diced tomatoes and season to taste. Bring to a simmer over medium heat; partially cover and cook for 10 minutes, stirring occasionally.
  5. Remove from heat; stir in mushrooms and chorizo.
  6. Cook pasta to al dente according to producer’s directions. Drain pasta in a colander over a bowl, reserving ¼ cup of the cooking water. Add pasta and reserved cooking water to the tomato mixture in the pan and stir well. Spoon all of this into a 30 x 20 centimetre baking dish. Tear the Bocconcini into large pieces and spread the torn cheese over the top of the casserole dish.
  7. Place ciabatta in a food processor and pulse until coarse crumbs form. You should have approximately 1½ cups of breadcrumbs. Add Grated Parmesan to processor; pulse to incorporate into crumbs. Sprinkle breadcrumb mixture evenly over the top of the casserole.
  8. Bake for 12 minutes or until cheese melts and begins to brown slightly.
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