Ricotta Vegetable Rigatoni Bake

• 16 ounces rigatoni pasta
• 2 tablespoons butter
• 2 cups sliced portabella mushrooms
• 34 lb fresh asparagus spear, cut into 3 inch pieces
• 1 (14 ounce) canquartered water-packed artichoke hearts, drained
• 2 teaspoons minced fresh garlic, divided
• 2 cups low-fat ricotta cheese
• 1 14 cups shredded cheese, divided (italian-style blend)
• 14 cup chopped fresh basil
• 14 cup milk

1. Preheat oven to 425 degrees.
2. Grease a 13x9 in baking pan.
3. Cook rigatoni in a large pot of boiling water 8-10min.
4. Drain.
5. Meanwhile, melt butter in a large skillet over medium heat.
6. Add mushrooms and cook and stir until soft.
7. Add asparagus, artichoke hearts and 1 tsp of garlic.
8. Cook 2 minutes or until asparagus is crisp-tender.
9. Remove skillet from heat and stir in cooked pasta.
10. Pour into baking dish.
11. In a medium bowl combine ricotta, 1 cup of cheese, basil, milk and remaining garlic.
12. Add salt and pepper to taste.
13. Spread over pasta mixture and sprinkle with remaining cheese.
14. Bake 20 minutes or until cheese is melted and golden.
15. Serve hot.

rigatoni pasta, butter, portabella mushrooms, fresh asparagus spear, hearts, fresh garlic, lowfat ricotta cheese, shredded cheese, fresh basil, milk

Taken from www.food.com/recipe/ricotta-vegetable-rigatoni-bake-468048 (may not work)