Here is a dish that is easy to make on a busy weeknight. Artichoke and mushrooms makes this meatless dish filling and satisfying. Top with mozarella and bake for that all day slowcooked vibe.
Keyword Baked Pasta, Weeknight Meal
3 -4CMarinara sauce
8ozCremini or 1 -2 portobello
½TspRed Pepper Flakesoptional
Salt and Pepper as needed
14ozartichoke in brine drained
Preheat oven to 400°F.
In a large pot bring plenty of water (8 C) to boil. Salt the water liberally. When the water comes to a rolling boil add the pasta and cook according to the package directions.
Heat oil in a large oven safe skillet. Add crushed garlic and red pepper flakes and sauté for 1-2 minutes. Once the aroma of garlic fills the air add the chopped onions. Sweat the onions for 1 minute and add the sliced mushrooms. Let it cook for 5 to 7 minutes until the slices soften. Add the Marinara sauce, and drained artichoke hearts. Keep warm.
Add the drained pasta to the sauce. Toss to coat. Spread the grated (or sliced) mozzarella on top and transfer to the oven.
Bake for 10 to 20 minutes until the cheese is melted and the pasta is bubbling. Serve warm.
Substitute fusini, rigatoni or similar.
For detailed instructions go to https://oventales.com/artichoke-and-mushrooms-pasta-bake/ .