Mushroom Ricotta Rigatoni

Friday, September 24, 2021
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.

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 meals 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

  1. cooked broccoli
  2. broccoli rabe sauteed in garlic and oil
  3. sausage and peppers cooked together
  4. sundried or chopped fresh tomatoes 
  5. fresh basil pesto and pine nuts
  6. browned butter, garlic, sea salt, marsala wine, and red pepper flakes

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

Pasta Suggestions

  • penne
  • rigatoni
  • bow ties
  • fettucinine
  • bucatini
  • spiral

penne pasta

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

fried mushrooms to add to pasta

 Ingredients You Will Need see recipe card for exact measurements below

  1. garlic cloves
  2. olive oil
  3. butter
  4. sliced mushrooms
  5. black pepper
  6. salt to taste
  7. Marsala wine
  8. whole milk ricotta
  9. Parmesan cheese
  10. penne pasta
  11. pasta water

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

Versatile Pasta Recipe

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 dislike 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 Rigatoni

Mushroom Ricotta Rigatoni 

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.


  • 2 whole cleaned cloves of 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


How to cook Mushroom Ricotta Penne Pasta Recipe

  1. In a large frypan, 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, and 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, and 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, and sprinkle with fresh parsley, basil, and grated cheese.
Fat (grams)
Sat. Fat (grams)
Carbs (grams)
Net carbs
Created using The Recipes Generator

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

More Recipes We Love

Mom's Homemade Italian Sausage Recipe

Pasta and Broccoli Aioli

Homemade Orecchiette

Roman-StyleSpaghetti Alla Carbonara

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

Want a Completely 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.

Disclosure: This recipe was originally shared in 2016. It was edited and re-published in 2021.