Creamy Pasta And Portabellas

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 (10 ounce) box cavatappi pasta
• 2 portabella mushrooms
• 1/4 cup fresh basil, chiffonade
• 1 cup arugula
• 12 ounces part-skim ricotta cheese
• 8 ounces mozzarella cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 pinch salt
• pepper
• fresh lemon juice, if desired

Recipe

• 1 prepare cavatappi according to package directions. drain and set aside.
• 2 meanwhile clean stems of portabellas and discard. slice mushrooms in thin slices and drizzle with olive oil.
• 3 place on parchment lined baking sheet and sprinke with kosher salt or sea salt.
• 4 broil approximately 4-5 minutes until lightly browned; set aside.
• 5 place drained cavatappi in a baking dish; add 2 t softened butter.
• 6 add ricotta and mix until blended.
• 7 cover with mushrooms.
• 8 top with mozarella.
• 9 bake uncovered about 15 minutes on 325f until cheese is melted.
• 10 remove from oven.
• 11 place handful of fresh arugula on each plate.
• 12 cover with pasta and mushrooms.
• 13 cut basil with sharp knife into chiffonade ribbons right before you use it. it will keep its flavor and aroma.
• 14 sprinkle with fresh basil.
• 15 squeeze fresh lemon on top, if desired.