Creamy Pasta and Portabellas

Name: Creamy Pasta and Portabellas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 1 (10 ounce) box cavatappi pasta; 2 portabella mushrooms; 1/4 cup fresh basil, chiffonade; 1 cup arugula; 12 ounces part-skim ricotta cheese; 8 ounces mozzarella cheese; 2 tablespoons butter; 2 tablespoons olive oil; 1 pinch salt; pepper; fresh lemon juice, if desired

Submitted by pamela t.

"Creamy Pasta and Portabellas"

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Ready In:: 40mins
Ingredients:: 11
Serves:: 6-8

ingredients

1 (10 ounce) box cavatappi pasta
2 portabella mushrooms
¹⁄₄ cup fresh basil, chiffonade
1 cup arugula
12 ounces part-skim ricotta cheese
8 ounces mozzarella cheese
2 tablespoons butter
2 tablespoons olive oil
1 pinch salt
pepper
fresh lemon juice, if desired

directions

Prepare cavatappi according to package directions. Drain and set aside.
Meanwhile clean stems of portabellas and discard. Slice mushrooms in thin slices and drizzle with olive oil.
Place on parchment lined baking sheet and sprinke with kosher salt or sea salt.
Broil approximately 4-5 minutes until lightly browned; set aside.
Place drained cavatappi in a baking dish; add 2 T softened butter.
Add ricotta and mix until blended.
Cover with mushrooms.
Top with mozarella.
Bake uncovered about 15 minutes on 325F until cheese is melted.
Remove from oven.
Place handful of fresh arugula on each plate.
Cover with pasta and mushrooms.
Cut basil with sharp knife into chiffonade ribbons right before you use it. It will keep its flavor and aroma.
Sprinkle with fresh basil.
Squeeze fresh lemon on top, if desired.

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Reviews

Easy! super easy and satisfying supper. Loved it!

pamela t.
I really enjoyed this recipe! I loved the mushrooms with the pasta and the combination of cheeses. It was an easy recipe to make. I served it with garlic bread and a salad and it made for a delicious meal!

CookingONTheSide