Total Penne Rigate with Mushrooms and Ricotta

A classic pairing – mushroom & Ricotta gets a fibre boost!

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Prep Time: 10 mins
Cook Time: 35 mins
Serves: 6

Ingredients

  • 1 pkg Italpasta Total Penne Rigate (375 g)
  • 2 tbsp Italpasta Extra Virgin Olive Oil
  • 1 can Italpasta Tomato Sauce
  • 1 Onion, diced
  • 1 lb Mushrooms (Cremini, Shiitake, or Oyster), sliced
  • 2 clove garlic, minced
  • 1 tsp Dried Oregano
  • 3/4 tsp salt
  • 1/4 tsp Pepper, freshly ground
  • 1 tbsp Fresh Basil, chopped
  • 1 1/2 cups Mozzarella Cheese, shredded
  • 1 cup Ricotta Cheese
  • 2 tbsp Fresh Parsley, chopped

Instructions

  • Preheat broiler. Grease glass baking dish; set aside. Cook pasta according to package directions; drain.
  • In large saucepan, heat oil over medium heat; cook onion, mushrooms, garlic, oregano, salt and pepper for 8 to 10 minutes or until onion is tender and mushrooms are golden brown. Add tomato sauce and bring to simmer; cook for about 5 minutes or until slightly thickened. Stir in basil.
  • Add pasta and half of the mozzarella to pan; stir to combine. Transfer half of the pasta mixture into prepared baking dish; dollop half of the ricotta over top. Repeat layers. Sprinkle with remaining mozzarella. Broil for 5 minutes or until cheese is melted and browned. Sprinkle with parsley and serve warm.

Nutritional Analysis

Calories: 370kcal | Carbohydrates: 47g | Protein: 17g | Fat: 13g | Cholesterol: 25mg | Sodium: 390mg | Fiber: 8g | Sugar: 7g