MSGID: 1:396/45.0 673a1eda   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mushroom Penne Bake   
    Categories: Pasta, Mushrooms, Vegetables, Herbs, Cheese   
         Yield: 8 servings   
       
        12 oz Whole wheat penne pasta   
         1 tb Olive oil   
         1 lb Sliced baby portobello   
              - mushrooms   
         2 cl Garlic; minced   
        24 oz Jar marinara sauce   
         1 ts Italian seasoning   
       1/2 ts Salt   
         2 c  Ricotta cheese   
         1 c  Shredded mozzarella cheese;   
              - divided   
       1/2 c  Grated Parmesan cheese   
       
     Set oven @ 350ºF/175ºC.   
        
     In a 6 qt. stockpot, cook pasta according to package   
        
     directions. Drain and return to pot; cool slightly.   
        
     In a large skillet, heat oil over medium-high heat;   
     saute mushrooms until tender, 4-6 minutes. Add garlic;   
     cook 1 minute. Stir in marinara sauce and seasonings.   
     Spread half the mixture into a 13x9-in. baking dish   
     coated with cooking spray.   
        
     Stir ricotta cheese and 1/2 cup mozzarella cheese into   
     pasta; spoon over mushroom mixture. Spread with   
     remaining mushroom mixture.   
        
     Sprinkle with remaining mozzarella cheese and Parmesan   
     cheese. Bake, uncovered, until bubbly, 25-30 minutes.   
        
     Sue Aschemeier, Defiance, Ohio   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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