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🍝 Creamy Baked Pasta with Mushrooms and Ricotta

620 kcal · 45 min · 4 servings

Ingredients

• 400 g Penne Rigate
• 300 g White Mushrooms
• 250 g Ricotta Cheese
• 150 g Mozzarella (shredded)
• 200 ml Cooking Cream
• 2 Zehen Garlic (pressed)
• 1 EL Olive Oil
• 6 Blätter Sage leaves
• 1 TL Salt
• 0.5 TL Pepper

Instructions

1. 1. Preheat the oven to 200°C (392°F) conventional heat.
2. 2. Cook the penne in salted water until al dente. Reserve 200 ml of the pasta water.
3. 3. Fry the mushrooms, garlic, and sage leaves in olive oil until golden brown.
4. 4. Stir in the cooking cream, ricotta, and reserved pasta water into the mushroom mixture. Season with salt and pepper.
5. 5. Mix the sauce thoroughly with the drained pasta in a baking dish.
6. 6. Cover the dish generously with the shredded mozzarella.
7. 7. Bake the pasta al forno for 20 minutes in the oven until the cheese is melted and slightly browned.

Nutrition per serving

• kcal: 620
• Protein: 28 g · Fett/Fat: 24 g · Carbs: 75 g