Mushroom Ricotta Penne Pasta Recipe

Friday, April 1, 2016
This Mushroom Ricotta Penne pasta has so many flavors and done in less than 30 minutes!


The flavors are perfect together in this cheese sauce and so light!


Not only is it easy to make, the family asks for it time and time again!


Economical to make with minimal ingredients and a sure-fire hit with any pasta lovers.


The ricotta cheese makes this so creamy and clings to the pasta in every bite.


A little splash of Marsala wine just puts these flavors over the top in flavor.


Everyone will rave about this meal when you make it.


It's not a heavy meal and with this light coating and delicious subtle flavors, it's always a summertime favorite.


Just one taste and you'll want to make this time and time again.


I have included a bonus recipe all the way to the bottom of the page for all low carb no pasta meal called Spaghetti Squash with Wine Sauce and Mushrooms.


Scroll down past the recipe to the recipe card if you would like to print this off.







this is a pasta with a mushroom ricotta sauce and cheese on top








Creamy Pasta



While your ultimate guilty pleasure and one food item that makes you infinitely happy may not be the same as my family, they all love creamy style kinds of pasta.


Anything from Chicken Riggies, to a great Vodka Sauce and this one, is right up there on that list!




this is a pasta with a mushroom ricotta sauce and cheese on top






Mushrooms Alternatives



I happen to love mushrooms, I know not everyone does, so if you would like to eliminate them and add cooked broccoli or even some fresh spinach, that will be a great substitute!


Broccoli rabe sauteed with sausage and peppers is another great alternative to just mushrooms for all my meat lovers out there!


Another great way to prepare this dish is by adding sundried tomatoes and lots of fresh basil and a few sauteed pine nuts.


When mushrooms are browned and cooked in a bath of brown butter, then hit with a generous spritzer of Marsala wine and just a pinch of salt, they pretty much become as addictive this way!





this is a pasta with a mushroom ricotta sauce and cheese on top




The Ricotta and Mushroom Tips



I only use whole milk and homemade Ricotta cheese here is my recipe link.


If you are not making it, make sure you get whole milk store-bought Ricotta.


Also, if you would like a spicy dish, add a little heat to the mushrooms when sauteed with a sprinkle of red pepper flakes if you want hot flavoring!



Pin for later 




this is a mushroom penne pasta dish with ricotta cheese on a plate and creamy marsala sauce




Pasta Types



You can use any pasta you prefer.


My family likes their cooked al dente with a little bite to it, not soft of mushy.


Cook your pasta to package instructions the way your family prefers.


Any kind will do, we used a rigatoni, however, bow ties, corkscrews, fettuccine, and the thicker kinds of pasta make the cheese sauce cling better.


Always salt the water when boiling, it brings more flavor to the dish and make sure you save some pasta water!



this is a pasta with a mushroom ricotta sauce and cheese on top





Take A Peek At My Quick Video Clip









this is a pasta with a mushroom ricotta sauce and cheese on top







Other Pasta Dishes You May Like






Stuffed Shells
Mom's Lasagna
Manicotti Shells
Grandma's Authentic Fettuccine Alfredo
Grandma's Homemade pasta photo update
Bow Tie Pasta
Chicken Chickpeas in Sauce over pasta





this is a whole clove of garlic on a oak colored table




Low Carb Pasta Substitution Suggestions:


  • Zucchini spirals or any vegetable spirals
  • Whole Wheat Pasta
  • Grated Cauliflower
  • Spaghetti squash
  • Shirataki noodles
  • Onion noodles
  • Tofu noodles
  • Seaweed pasta
  • Cabbage noodles

Note: most vegetables can be made into a slaw with a food processor or finely chopped then steamed. If you scroll all the way to the bottom I will give you a bonus recipe for a lower carb meal






this is a pasta with a mushroom ricotta sauce and cheese on top



Don't Forget to try some of my favorite recipes




Mozzarella Chicken Marinara Penne
Wagon Wheel Pasta with Chickpeas and Broccoli Rabe
Southwest Broccoli Pasta
Grandma's Marinara and Angel Hair









Mushroom Ricotta Penne Pasta Recipe (printable below)


2 whole cleaned cloves garlic

1/4 olive oil

2 tablespoons butter

1 lb fresh cleaned sliced mushrooms

black pepper and red pepper to taste

salt to taste

1/2 cup Marsala wine

1 cup Whole Milk Ricotta

1/4 cup Parmesan grated

1 pound Penne pasta or any kind you like cooked to package instructions

reserve one cup of pasta water


In a large fry pan, saute two cloves of whole garlic and 1/4 cup of extra virgin olive oil.

Add two tablespoons of butter. Saute for around three minutes.

Add 1 lb of sliced fresh mushrooms to the oil and garlic. I like to get the mushrooms browned and a little crispy, but don't brown the garlic, remove it if it starts to get too brown.

Add 1/4 teaspoon of black and red pepper, a pinch of salt, and add 1/2 cup of Marsala wine.

Simmer on low for eight minutes.

In the meantime prepare pasta to package instructions al dente, reserve one cup of pasta water when pasta is done.

Add reserved one cup of pasta water to the mushroom sauce and add four tablespoons of butter, keeping warm.

You can add salt and pepper to taste at this time.

In another bowl mix, 1 cup of Ricotta cheese and 1/4 cup of Parmesan cheese mixed together

Add cheeses to hot pasta and mix evenly in a large pasta dish.

Spoon sauce over the pasta and Ricotta mixture, sprinkle with fresh parsley, basil, grated cheese.





This is a label that says printable recipe below in red green white and black colors




It's Italian



With all these great flavors, the pasta sings with Italian flavors.


If you have a busy life but still want to get a meal on the table quickly, give this a try, the kids love it too!


If you have an allergy or hate mushrooms, you can always substitute other ingredients, sauteed peppers go great in here too.


If you are looking for a meat dish, try sauteing some chicken and peppers or chicken with sundried tomato.


Get creative, this sauce is the start of something wonderful for your next meal!


Don't forget to print this off below!!! Just hit the print button and save it for later!








mushroom ricotta pasta, creamy mushroom pasta, marsala ricotta penne pasta, penne creamy casserole
pasta, macaroni, casserole
Italian America
Yield: 6
Author: Claudia Lamascolo

Mushroom Ricotta Penne Pasta Recipe

prep time: 15 Mcook time: 25 Mtotal time: 40 M
This is for creamy sauce pasta lovers. A cheese laced pasta with mushrooms and a splash of Marsala sends it over the top flavorful and addicting.

ingredients:

  • 2 whole cleaned cloves garlic
  • 1/4 olive oil
  • 2 tablespoons butter
  • 1 lb fresh cleaned sliced mushrooms
  • black pepper and red pepper to taste
  • salt to taste
  • 1/2 cup Marsala wine
  • 1 cup Whole Milk Ricotta
  • 1/4 cup Parmesan grated
  • 1 pound Penne pasta or any kind you like cooked to package instructions
  • reserve one cup of pasta water

instructions:

How to cook Mushroom Ricotta Penne Pasta Recipe

  1. In a large fry pan, saute two cloves of whole garlic and 1/4 cup of extra virgin olive oil.
  2. Add two tablespoons of butter. Saute for around three minutes.
  3. Add 1 lb of sliced fresh mushrooms to the oil and garlic. I like to get the mushrooms browned and a little crispy, but don't brown the garlic, remove it if it starts to get too brown.
  4. Add 1/4 teaspoon of black and red pepper, a pinch of salt, and add 1/2 cup of Marsala wine.
  5. Simmer on low for eight minutes.
  6. In the meantime prepare pasta to package instructions al dente, reserve one cup of pasta water when pasta is done.
  7. Add reserved one cup of pasta water to the mushroom sauce and add four tablespoons of butter, keeping warm.
  8. You can add salt and pepper to taste at this time.
  9. In another bowl mix, 1 cup of Ricotta cheese and 1/4 cup of Parmesan cheese mixed together
  10. Add cheeses to hot pasta and mix evenly in a large pasta dish.
  11. Spoon sauce over the pasta and Ricotta mixture, sprinkle with fresh parsley, basil, grated cheese.
Calories
295
Fat (grams)
11
Sat. Fat (grams)
9
Carbs (grams)
22
Net carbs
12
Created using The Recipes Generator





Pin for later





this is a mushroom penne pasta dish with ricotta cheese on a plate and creamy marsala sauce





Here is one of my favorite quick pasta meals




Sausage with Cabernet Sauce





this is a pasta with a mushroom ricotta sauce and cheese on top







Want a Completely All Vegetable Meal?



Spaghetti Squash with Wine Sauce and Mushroom Recipe



1 spaghetti squash
2 tbsp. extra-virgin olive oil
1/2 onion, chopped
3 garlic cloves, minced
1 cup mushrooms, sliced
1/2 cup white wine
2 tbsp. parsley, chopped
salt and pepper to taste
Optional: shredded cheese for topping


Cut the squash in half, lengthwise.


Scoop the seeds out with a spoon.


Place the squash on a baking sheet and bake at 400 degrees for 45-60 minutes.


While the squash is cooking, prepare the sauce in a pan.


Heat olive oil in a skillet over medium heat and sauté the onion and garlic for 1 minute.


Add the mushrooms and sauté for 2 minutes to brown them. Add in the white wine. Simmer on low heat for 10 minutes.


When the squash cools, scrape out with a fork and add to the sauce mixture. Add parsley and sauté for 5 minutes and serve topped with shredded cheese.

6 comments

  1. This looks wonderful we would of course adapt it slightly by spicing it up with our Cajun seasoning but we love dishes like this.

    ReplyDelete
  2. This looks and sounds fabulous! I love the addition of the Marsala wine!

    ReplyDelete
  3. You had me at mushroom! Looks delicious!!!

    ReplyDelete
  4. This post is loaded with everything that I want to make for the next month! Total deliciousness!

    ReplyDelete
  5. You can't go wrong with garlic, mushrooms, pasta and CHEESE! I especially love the ricotta in the sauce.

    ReplyDelete

Thanks for your visit and comments I so appreciate my readers! Hope you enjoy my recipes.