I learned at a very young age that pasta was one of my favorite foods. We could be having Birthday Cake or Happy Meals or Pizza or anything under the sun and I always always always asked for Mac & Cheese. I don't know if it was my obsession with putting the powdered cheese on top or what!
Well...this obsession stuck with me (unfortunately for my thighs) and I am still madly in love with anything that has to do with noodles. Heck, I even made sure to search for a stir-fry recipe the other day that had noodles in it instead of rice. One of my favorite Italian Restaurants has this Penne with Ricotta Marinara sauce dish that I love love love. I had some ricotta in the fridge, so I decided I'd attempt to make it!
I learned from looking at recipes the last few weeks that most of the time, pasta ends up just being what is in the house + noodles + sauce of some sort. Here is my attempt at Ricotta Marinara!
Ingredients
- 1 box pasta (I used some tricolored easter themed pasta I had gotten as a gift a few months back. Don't judge! I told you it was what I had in the house!)
- 1 jar traditional Marinara Sauce
- 1/4 cup extra virgin olive oil
- 2-3 cups button mushrooms (I ended up only using barely a cup because it was what I had left over from earlier in the week...def would add some more!)
- 1 cup shallot-diced
- 1/2 cup ricotta cheese (I used part skim and added a bit more as I went along)
- 2 cloves garlic-minced (optional, but I love me some garlic)
- Salt (to taste)
- Fresh Ground Pepper (to taste)
- Grated Parmesan to top
- Boil one large pot of water for pasta. Prepare pasta according to directions.
- Heat olive oil in a large skillet over medium heat. Add shallots and garlic and saute (this took me about 10 minutes).
- Add mushrooms and cook for 3-4 minutes. Season with salt & pepper to taste.
- Add Marinara Sauce and ricotta cheese to skillet; mix well and simmer for 4 minutes. Ricotta will become quite creamy.
- Pour on top of pasta and top with grated Parmesan.
YUM!
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