Cheese-Topped Fettuccine
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 340.19 g fettuccine pasta (plain or spinach)
- 236.59 ml part-skim ricotta cheese
- 1.23 ml black pepper
- 1.23 ml nutmeg, ground
- 7.39 ml olive oil
- 354.88 ml fresh mushrooms, sliced
- 396.89 g jar spaghetti sauce (reduced-sodium)
- 59.14 ml parmesan cheese, grated (optional)
- 29.58 ml fresh basil or 29.58 ml parsley, chopped
directions
- Cook the pasta according to package directions, but do not add salt. While pasta is cooking, in a large mixing bowl, using an electric mixer set on high speed, beat ricotta, pepper, and nutmeg until smooth.
- Set aside. In a large nonstick skillet, heat oil over medium-high heat. Add the mushrooms; saute until tender, about 4 minutes.
- Add spaghetti sauce; cook until heated through, stirring occasionally, about 4 minutes.
- Remove from heat. Drain pasta in a colander; divide among serving plates.
- Spoon mushroom sauce over each portion.
- Place a spoonful of ricotta mixture in center of each.
- Sprinkle with Parmesan and basil and serve.
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