Ricotta Vegetable Rigatoni Bake

"Got this is a recipe exchange from my cousin! This is sort of like a deconstructed white veggie lasagna."
 
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Ready In:
45mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Preheat oven to 425 degrees. Grease a 13x9 in baking pan. Cook rigatoni in a large pot of boiling water 8-10min. Drain.
  • Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms and cook and stir until soft. Add asparagus, artichoke hearts and 1 tsp of garlic. Cook 2 minutes or until asparagus is crisp-tender. Remove skillet from heat and stir in cooked pasta. Pour into baking dish.
  • In a medium bowl combine ricotta, 1 cup of cheese, basil, milk and remaining garlic. Add salt and pepper to taste. Spread over pasta mixture and sprinkle with remaining cheese.
  • Bake 20 minutes or until cheese is melted and golden. Serve hot.

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