Cheesy Asparagus Rigatoni Bake

• 1 (16 oz) pkg rigatoni pasta, uncooked
• 2 cups (500 ml) sliced baby portobello mushrooms
• 2 tbs butter/margerine
• 3/4 lb fresh asparagus spears, cut into 3" pieces
• 1 can quartered artichoke hearts in water, drained
• 2 tbs minced garlic, divided
• 2 cups low-fat ricotta cheese
• 1 1/4 cups shredded Italian-style cheese blend, divided
• 1/4 cup chopped fresh basil
• 1/4 cup milk

1. Preheat oven to 425 F. Coat a 13x9x2" baking dish with non-stick cooking spray.
2. Cook rigatoni in large pot of boiling salted water, 8-10 minutes, and drain. Meanwhile, melt butter in large skillet. Add mushrooms. Cook and stil until soft. Add asparagus, artichoke hearts and 1 tsp garlic. Cook 2 minutes until asparagus is crisp-tender. Remove from heat; stir in cooked pasta. Pour into prepared baking dish.
3. In medium bowl, combine ricotta, 1 cup shredded cheese, basil, milk, remaining 1 tsp garlic and salt and pepper to taste. Spread over pasta mixture. Spring with remaining 1/4 cup shredded cheese. Bake 20 minutes or until cheese melts and turns golden.

rigatoni pasta, baby portobello mushrooms, butter, fresh asparagus spears, quartered artichoke, garlic, lowfat ricotta cheese, cheese, fresh basil, milk

Taken from www.epicurious.com/recipes/member/views/cheesy-asparagus-rigatoni-bake-50050598 (may not work)