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     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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