Parmesan and Ricotta Pasta Bake
Easy parmesan and and ricotta pasta bake (vegetarian)
Servings: 8 servings
Ingredients
- 2 medium onions diced
- 7 large cloves of garlic minced or finely diced
- ½ teaspoon pepper
- ½ teaspoon sea salt
- 2 tablespoons olive oil
- 16 oz mushrooms chopped
- 25 oz jar of pasta sauce
- 1 lb pasta of choice I have used rotini and fusili, but any pasta noodle would work
- 1 ¼ cups shredded mozzarella cheese
- 1 egg
- 1 cup freshly grated parmesan cheese
- 15 oz ricotta cheese
- Crushed red pepper flakes for topping (optional)
Instructions
- Combine onion, garlic, pepper, sea salt, olive oil, and mushrooms in a large skillet
- Sautee on medium high heat for 10-12 minutes, or until mushrooms cook down and release their liquid
- Cook pasta according to package instructions and set aside
- Add pasta sauce to the skillet onion/mushroom mixture and stir
- In a separate bowl, combine 1 cup of parmesan, 1 egg and the ricotta cheese and stir to combine
- Add the ricotta mixture to the skillet with the sauce and onion mixture and stir until combined
- Mix sauce with noodles and transfer into a 13 X 9 baking dish
- Bake at 425 for 10 minutes
- Top with 1 ¼ cups of shredded mozzarella and bake an additional 5 - 10 minutes, or until cheese is bubbly
- Serve with garlic bread and optional crushed red pepper for topping
- Enjoy!
Nutrition
Calories: 450kcal | Carbohydrates: 51g | Protein: 23g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 61mg | Sodium: 970mg | Fiber: 6g | Sugar: 9g