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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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If you like ricotta cheese, you will love this recipe. I put a twist on the traditional lasagna dish. For this recipe instead of meat as in a lasagna, i used mushrooms and it came out perfect, but if you don't like mushrooms you can definitely substitute with your favorite meat. This recipe tastes absolutely terrific and it is a fairly simple dinner to make. Ingredients:
1 (32 ounce) jar ricotta cheese |
1 cup parmesan cheese |
2 cups mozzarella cheese |
2 lbs mafalda pasta |
1 (32 ounce) can tomato sauce |
10 ounces fresh mushrooms |
1/2 cup parsley |
1 cup of hot pasta water |
Directions:
1. Boil water for pasta, be sure to add salt before adding the pasta.
2. In a mixing bowl, mix the full jar of ricotta cheese and the parmesan cheese and add some salt and pepper.
3. Once the noodles are cooked, reserve 1 cup of the starchy hot pasta water and then strain.
4. Gradually add the pasta water to the cheese mixture, you may not use all of the water, just add enough to make the mixture nice and creamy and melted.
5. Toss the noodles into the cheese mixture.
6. Spread the noodles and cheese mixture into a baking dish.
7. Evenly spread the tomato sauce and mushrooms over the top. Then add the parsley.
8. Top with mozzarella cheese and bake at 350 degrees until cheese is melted and hot and bubbly.
9. Then serve.
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