As winter approaches, I have been feeling like eating hearty dishes (insulation?). This recipe is an example of how fast and easy it can be to make a delicious, home-made meal.
3/4 of a 900 gram bag of rigatoni
2 large cans of your favorite pasta sauce (I used roasted garlic and tomato)
3/4 of a 454g tub of ricotta cheese
1/2 fresh lemon
1 package pre-sliced mushrooms
freshly ground pepper
1 cup of frozen peas
1 bag of pre-grated cheese (or do it yourself! I used a cheddar blend).
1. Boil the pasta in a large pot of salted water for about 9 minutes. Drain and rinse under cold water until cooled down. Put the pasta back in the pot and cover with tomato sauce. Add in peas and stir to combine.
2. Sauté mushrooms in garlic and olive oil until tender. I turned up the heat to high at the end to brown them. Add them to the pasta mixture.
3. Put the ricotta cheese into a bowl. Zest the lemon onto the cheese and squeeze in the juice of half of the lemon. Top with freshly ground pepper and mix.
4. Add half of the pasta mixture to the bottom of a large casserole dish. Top with dollops of the ricotta cheese mixture. Cover the ricotta with the other half of the pasta. Top with the grated cheese (I was very generous) and baked in a 375 degree oven for about 40 minutes. Enjoy!