Ingredients
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
Preparation
Preheat oven to 425 F. Coat a 13x9x2" baking dish with non-stick cooking spray. 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. 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.
