Ingredients
Instructions
In a medium sized bowl mix together ricotta cheese, basil, and parsley. Set aside or place in the fridge
In a dutch oven or large pot, add garlic, onion, 1 tablespoon of olive oil, and 1 teaspoon each of salt and pepper. Saute on medium high heat for 15 - 20 minutes, or until mushroom cook off their liquid
Cook penne to al dente while mushrooms are cooking
Once onions finish cooking, add Bella Yellow Pasta Sauce and 1 cup of parmesan cheese and remove from heat
Add cooked penne to the sauce and stir. Salt to taste (I added another teaspoon of salt)
In a large 13 X 9 dish, add half of the penne/sauce mixture. Top with provolone cheese slices. Spread ricotta cheese mixture evenly over the provolone, using a rubber spatula to smooth carefully.
Add remaining sauce/noodles. Top with mozzarella cheese. Bake at 400 degrees for 15 - 20 minutes, or until cheese is browned and bubbly.
Garnish with parsley, if desired
Ingredients
Directions
In a medium sized bowl mix together ricotta cheese, basil, and parsley. Set aside or place in the fridge
In a dutch oven or large pot, add garlic, onion, 1 tablespoon of olive oil, and 1 teaspoon each of salt and pepper. Saute on medium high heat for 15 - 20 minutes, or until mushroom cook off their liquid
Cook penne to al dente while mushrooms are cooking
Once onions finish cooking, add Bella Yellow Pasta Sauce and 1 cup of parmesan cheese and remove from heat
Add cooked penne to the sauce and stir. Salt to taste (I added another teaspoon of salt)
In a large 13 X 9 dish, add half of the penne/sauce mixture. Top with provolone cheese slices. Spread ricotta cheese mixture evenly over the provolone, using a rubber spatula to smooth carefully.
Add remaining sauce/noodles. Top with mozzarella cheese. Bake at 400 degrees for 15 - 20 minutes, or until cheese is browned and bubbly.
Garnish with parsley, if desired
