Ingredients
1 package (12 ounces) whole wheat penne pasta1 tablespoon olive oil1 pound sliced baby portobello mushrooms2 garlic cloves, minced1 jar (24 ounces) marinara sauce1 teaspoon Italian seasoning1/2 teaspoon salt2 cups reduced-fat ricotta cheese1 cup shredded part-skim mozzarella cheese, divided1/2 cup grated Parmesan cheese
Preparation
Preheat oven to 350°. 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.
