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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 Sliced baby portobello
- mushrooms
2 cl Garlic; minced
24 oz Jar marinara sauce
1 ts Italian seasoning
1/2 ts Salt
2 c Ricotta cheese
1 c Shredded mozzarella cheese;
- divided
1/2 c Grated Parmesan cheese

Set oven @ 350ºF/175ºC.

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, 4-6 minutes. Add garlic;
cook 1 minute. Stir in marinara sauce and seasonings.
Spread half the mixture into a 13x9-in. 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, 25-30 minutes.

Sue Aschemeier, Defiance, Ohio

Makes: 8 servings

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

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