Cheese-Topped Fettuccine

• Ready In: 0 mins
• Serves: 6

Ingredients

• 12  ounces fettuccine pasta (plain or spinach)
• 1  cup part-skim ricotta cheese
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon nutmeg, ground
• 1 1⁄2 teaspoons olive oil
• 1 1⁄2 cups fresh mushrooms, sliced
• 1 (14 ounce) jar  spaghetti sauce (reduced-sodium)
• 1⁄4 cup parmesan cheese, grated (optional)
• 2  tablespoons fresh basil or 2  tablespoons parsley, chopped

Directions

1. 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.
2. Set aside. In a large nonstick skillet, heat oil over medium-high heat. Add the mushrooms; saute until tender, about 4 minutes.
3. Add spaghetti sauce; cook until heated through, stirring occasionally, about 4 minutes.
4. Remove from heat. Drain pasta in a colander; divide among serving plates.
5. Spoon mushroom sauce over each portion.
6. Place a spoonful of ricotta mixture in center of each.
7. Sprinkle with Parmesan and basil and serve.