1 pkg (375 g) Italpasta Total Penne Rigate
2 tbsp (30 mL) Italpasta Extra Virgin Olive Oil
1 onion, diced
1 lb (500 g) mushrooms (such as cremini, shiitake or oyster), sliced
2 cloves garlic, minced
1 tsp (5 mL) dried oregano
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) freshly ground pepper
1 can (660 mL) Italpasta tomato sauce
1 tbsp (15 mL) chopped fresh basil
1 1/2 cups (375 mL) shredded mozzarella cheese
1 cup (250 mL) ricotta cheese
2 tbsp (30 mL) chopped fresh parsley
- Preheat broiler. Grease 13- x 9-inch (3 L) 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.
Per 1/8 recipe:
Calories 370; Fat 13g; Cholesterol 25mg; Sodium 390mg; Carbohydrate 47g; Fibre 8g; Sugars 7g; Protein 17g