Cheese-Topped Fettuccine

Name: Cheese-Topped Fettuccine
Yield: 6 serving(s)
Ingredients: 12 ounces fettuccine pasta (plain or spinach); 1 cup part-skim ricotta cheese; 1/4 teaspoon black pepper; 1/4 teaspoon nutmeg, ground; 1 1/2 teaspoons olive oil; 1 1/2 cups fresh mushrooms, sliced; 1 (14 ounce) jar spaghetti sauce (reduced-sodium); 1/4 cup parmesan cheese, grated (optional); 2 tablespoons fresh basil or 2 tablespoons parsley, chopped

Submitted by Meho98

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Ingredients:: 9
Serves:: 6

ingredients

12 ounces fettuccine pasta (plain or spinach)
1 cup part-skim ricotta cheese
¹⁄₄ teaspoon black pepper
¹⁄₄ teaspoon nutmeg, ground
1 ¹⁄₂ teaspoons olive oil
1 ¹⁄₂ cups fresh mushrooms, sliced
1 (14 ounce) jar spaghetti sauce (reduced-sodium)
¹⁄₄ cup parmesan cheese, grated (optional)
2 tablespoons fresh basil or 2 tablespoons parsley, chopped

directions

Cook the pasta according to package directions, but do not add salt. While pasta is cooking, in a large mixing bowl, using an electric mixer set on high speed, beat ricotta, pepper, and nutmeg until smooth.
Set aside. In a large nonstick skillet, heat oil over medium-high heat. Add the mushrooms; saute until tender, about 4 minutes.
Add spaghetti sauce; cook until heated through, stirring occasionally, about 4 minutes.
Remove from heat. Drain pasta in a colander; divide among serving plates.
Spoon mushroom sauce over each portion.
Place a spoonful of ricotta mixture in center of each.
Sprinkle with Parmesan and basil and serve.