Cheese-Topped Fettuccine - - Baby and parenting forums and reviews
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#1 of 2 Old 08-20-2008, 04:40 PM - Thead Starter
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Cheese-Topped Fettuccine

12 oz. plain or spinach fettuccine pasta
1 cup part-skim ricotta cheese
1/4 tsp. black pepper
1/4 tsp. ground nutmeg
1 1/2 tsp. olive oil
1 1/2 cup sliced fresh mushrooms
1 jar (14 oz.) reduced-sodium spaghetti sauce
1/4 cup grated Parmesan cheese (optional)
2 Tbsp. chopped fresh basil or parsley

Cook the pasta according to package directions, but do not add salt. While pasta is cooking, in a large mixing bowl, using an electric mixer set on high speed, beat ricotta, pepper, and nutmeg until smooth. Set aside. In a large nonstick skillet, heat oil over medium-high heat. Add the mushrooms; saute until tender, about 4 minutes. Add spaghetti sauce; cook until heated through, stirring occasionally, about 4 minutes. Remove from heat. Drain pasta in a colander; divide among serving plates. Spoon mushroom sauce over each portion. Place a spoonful of ricotta mixture in center of each. Sprinkle with Parmesan and basil and serve.

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#2 of 2 Old 08-20-2008, 06:43 PM
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Sounds yummy! I'll have to try it.
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