Main Dish (Pasta )

Baked Pasta with mushrooms and spinach

Contributor: Steph

1 lb pasta ruffled prefered
1 Tbl Olive Oil
1 Tbl butter
1 quart mushrooms sliced
10 oz Spinach chopped
1 medium onion chopped
15 oz tomatoes
8 oz Ricotta cheese
3 oz romano cheese
3 oz Parmesan
1 Tbl basil
1 Tbl oregano
1 Tbl parsley
8 oz mozzarella cheese shredded
1/2 cup red wine
salt & pepper

Boil pasta to just short of package directions, drain. Saute onions in olive oil and melted butter, add mushrooms and cook until they begin to release liquid. Add spinach, season with salt and pepper and saute until most of the liquid has evaporated. Stir in basil, oregano, and parsley, add tomatoes and wine, allow to reduce to sauce consistancy. Fold in ricotta, romano and parmesan cheese, check for seasonig. Pour over pasta and gently toss to coat. Gently press into a 13x9 baking dish, or several smaller dishes, bake at 375 until bubbly, top with mozzerella cheese and continue to bake until cheese is nicely brown. Serve with crusty bread and a nice salad.
Edition: 6