Mushroom Penne Bake

• 1 package (12 ounces) whole wheat penne pasta
• 1 tablespoon olive oil
• 1 pound sliced baby portobello mushrooms
• 2 garlic cloves, minced
• 1 jar (24 ounces) marinara sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 2 cups reduced-fat ricotta cheese
• 1 cup shredded part-skim mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese

1. Preheat oven to 350u0b0. In a 6-qt. stockpot, cook pasta according to package directions. Drain and return to pot; cool slightly.
2. In a large skillet, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Add garlic; cook 1 minute. Stir in marinara sauce and seasonings. Spread half of the mixture into a 13x9-in. baking dish coated with cooking spray.
3. Stir ricotta cheese and 1/2 cup mozzarella cheese into pasta; spoon over mushroom mixture. Spread with remaining mushroom mixture.
4. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, until bubbly, 25-30 minutes.

whole wheat penne pasta, olive oil, baby portobello mushrooms, garlic, marinara sauce, italian seasoning, salt, ricotta cheese, mozzarella cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/mushroom-penne-bake/ (may not work)