MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mushroom Penne Bake
 Categories: Pasta, Mushrooms, Vegetables, Herbs, Cheese
      Yield: 8 Servings

     12 oz Whole wheat penne pasta
      1 tb Olive oil
      1 lb Baby portobello mushrooms;
           - sliced
      2 cl Garlic; minced
     24 oz Jar marinara sauce
      1 ts Italian seasoning
    1/2 ts Salt
      2 c  Ricotta cheese
      1 c  Mozzarella cheese; shredded,
           - divided
    1/2 c  Parmesan cheese; grated

  Set oven @ 350°F/175°C.

  In a 6 qt stockpot, cook pasta according to package directions.
  Drain and return to pot; cool slightly.

  In a large skillet, heat oil over medium-high heat; saute mushrooms
  until tender, 4 to 6 minutes. Add garlic; cook 1 minute. Stir in
  marinara sauce and seasonings. Spread half the mixture into a
  13x9" baking dish coated with cooking spray.

  Stir ricotta cheese and 1/2 cup mozzarella cheese into pasta; spoon
  over mushroom mixture. Spread with remaining mushroom mixture.

  Sprinkle with remaining mozzarella cheese and Parmesan cheese.
  Bake, uncovered, until bubbly, 25 to 30 minutes.

  Recipe by Sue Aschemeier, Defiance, Ohio

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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