Baked Garlic Mushroom and Ricotta Pasta
Servings:
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Ingredients
Instructions
Nutrition
| 1 | Onions | |
| 400 g | Mushrooms | |
| 180 g | Ricotta | |
| 30 g | Parmesan | |
| 50 g | Shredded cheese | (mozzarella) |
| 240 g | Penne | |
| 3 cloves | Garlic | |
| 2.5 tbsp | Fresh parsley | |
| .75 tsp | Garlic powder | |
| 1 tbsp | Olive oil | |
| 250 ml | Chicken stock |
- Preheat oven to 190c (375f). Spray a large ovenproof skillet over a medium high heat with olive oil spray. (If not using a oven proof pan, you will need to transfer it all to a baking dish before going into the oven).
- Add the onion and fry for a few minutes until slightly softened. Add in the mushrooms and garlic and slowly add in the 1 cup of the stock a little bit at time, reducing down until you add the next bit. This should give the mushrooms and onion a lovely golden colour.
- Season with salt and black pepper and stir in the fresh parsley. While the mushroom mixture is sauteing, Cook the pasta until al dente in boiling salted water, when the pasta is ready, reserve 80ml of the pasta water, then drain the pasta and set aside.
- Combine the parmesan, ricotta, garlic powder and a pinch of salt and pepper together in a bowl.
- Add the pasta to the mushroom mixture with the reserved pasta water and toss until all combined. Spoon the ricotta mixture onto the top of the pasta and roughly spread across the top of the pasta with a spatula. Sprinkle evenly with the mozzarella.
- Bake Covered with foil or a lid for 20 mins, then remove the foil/lid and bake for an additional 10-15 minutes until lightly golden on top. Serve and enjoy!
Fat:
11g
Saturates:
7g
Sugars:
7g
Protein:
15g
Carbs:
52g
Fiber:
6g
32.4%
Calories
52.5%
Carbs
17.6%
Protein
27.5%
Fat
24%
Fiber