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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a copycat recipe for a dish I loved at TGIFriday's®. They no longer have it on their menu. Ingredients:
2 tablespoons olive oil |
1 (4 ounce) package sliced fresh mushrooms |
1/2 cup marinara sauce |
1/2 tomato, chopped |
1/4 cup sliced black olives |
4 slices green bell pepper, cut into 1-inch dice |
4 slices red bell pepper, cut into 1-inch dice |
1 artichoke heart, quartered |
1 tablespoon chopped fresh garlic |
1/2 teaspoon dried basil |
salt and ground black pepper to taste |
10 ounces cavatappi (corkscrew) pasta |
2 ounces shredded mozzarella cheese |
1 tablespoon grated parmesan cheese, or to taste |
Directions:
1. Heat olive oil in a skillet over medium heat; cook and stir mushrooms in the hot oil until slightly softened, 5 to 10 minutes. Add marinara sauce, tomato, olives, green bell pepper, red bell pepper, artichoke heart, garlic, basil, salt, and pepper to mushrooms; bring to a boil. Simmer until tomato sauce is heated through, 5 to 10 minutes.
2. Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer to a serving bowl.
3. Sprinkle mozzarella cheese over cavatappi. Pour tomato sauce over mozzarella layer; sprinkle with Parmesan cheese.
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