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“This is a great pasta vegetarian but, you can add shrimp or chicken if you like. I also add artichoke hearts.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Using scissors cut sun-dried tomatoes in small pieces.
  2. Put in a bowl and cover with hot water.
  3. Allow to stand 10 minutes. Drain.
  4. In a blender or food processor, combine milk, ricotta, garlic, seasonings and Parmesan; process until smooth.
  5. Pour sauce into a heavy saucepan and warm over low heat. DO NOT BOIL.
  6. Saute mushrooms, keep warm.
  7. Cook pasta. Drain.
  8. Mix all together (sauce, sun-dried tomatoes, broccoli, mushrooms and pasta.
  9. Bake 30 to 40 minutes in a 9 x 13 casserole.

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