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1/4 cup olive oil
Preheat the oven to 350°F.
Heat the olive oil in a skillet over low heat. Add the garlic and onion and cook for 10 minutes, stirring frequently, until the onions are soft.
Add the mushrooms, spinach, tomatoes, and basil. Sprinkle with salt and pepper. Raise the heat to medium-low, cover, and cook, stirring frequently, until the mushrooms are tender about 20 minutes.
Remove from the heat. Stir in the ricotta, mozzarella, and Parmesan. Mix until well combined. Set aside.
Cook the pasta according to the package directions. Drain and turn into a large bowl. Spoon the sauce over the top and toss well. Turn into a rectangular 9"x13" glass baking dish. Sprinkle with the bread crumbs.
Bake for 20 minutes, until heated through.
Poster's Notes:
Posted by Meira Saks
Nutritional Info Per Serving: N/A
4 large cloves garlic, minced
1 medium red onion, finely chopped
1 lb. mushrooms, sliced
One 10 oz. bag fresh spinach, chopped
4 medium tomatoes, chopped
8 fresh basil leaves chopped
salt and pepper to taste
1 lb. low fat ricotta
4 oz. shredded low fat mozzarella
1/4 cup parmesan
1 lb. penne
1/4 cup bread crumbs
When I make this I use less olive oil just a few tbsp. and use regular mozzarella and ricotta. I made this for Shavuot and used wheat germ instead of bread crumbs as I discovered too late that I had none left it still came out yummy just a bit sweeter.