Baked rigatoni with ricotta, mushrooms, and greens | Sunbasket
This crowd-pleasing baked pasta is loaded with fresh ricotta and plenty of greens. Get that golden brown finish by broiling it for a few minutes at the end of baking.
Ingredients
- 5 ounces gluten-free rigatoni
- 1 lemon
- 6 or 7 sprigs fresh flat-leaf parsley
- ½ cup ricotta
- 5 ounces button mushrooms (such as cremini)
- 5 ounces baby greens (such as spinach or arugula)
- Sunbasket marinara (tomatoes - fresh garlic - tomato paste - balsamic vinegar - olive oil - salt - black pepper)
- ½ cup Italian cheese blend (mozzarella - provolone)
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