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1 cup Cadia® organic penne rigate

1 tablespoon Cadia® extra virgin olive oil

1/3 medium onion, diced

1 cup sliced mushrooms

2 cloves of garlic, minced

1 jar (25 oz.) Cadia® organic vodka cream pasta sauce

1 package (6 oz.) Cadia® organic mozzarella shreds

1/2 cup pitted kalamata olives (optional)


Cook penne in boiling salted water as directed on package; drain and set aside. Heat olive oil in a medium saucepan over medium heat, add onion and saute until tender, about 4 minutes. Add garlic, pasta sauce and olives (if using) and stir occasionally for 10 minutes; stir in cooked penne. Put mixture in a shallow baking dish and cover with shredded mozarella. Bake for 30 minutes or until cheese is browned. Let sit for 5 minutes before serving.