Cheese-topped Fettuccine

Ingredients

• Servings: 6
• 12 ounces fettuccine pasta (plain or spinach)
• 1 cup part-skim ricotta cheese
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg, ground
• 1 1/2 teaspoons olive oil
• 1 1/2 cups fresh mushrooms, sliced
• 1 (14 ounce) jar spaghetti sauce (reduced-sodium)
• 1/4 cup parmesan cheese, grated (optional)
• 2 tablespoons fresh basil or 2 tablespoons parsley, chopped

Recipe

• 1 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.
• 2 set aside. in a large nonstick skillet, heat oil over medium-high heat. add the mushrooms; saute until tender, about 4 minutes.
• 3 add spaghetti sauce; cook until heated through, stirring occasionally, about 4 minutes.
• 4 remove from heat. drain pasta in a colander; divide among serving plates.
• 5 spoon mushroom sauce over each portion.
• 6 place a spoonful of ricotta mixture in center of each.
• 7 sprinkle with parmesan and basil and serve.