A sweet little fairy left this rememberance of my little Rhett on the desk at home last night. I just love it!
Countdown to Christmas Recipes:
1 small onion, chopped
1 (6-oz.) package portobello Mushrooms Chopped (optional)
1 teaspoon garlic
1 Tablespoon olive oil
1 (26-oz.) jar tomato-basil pasta sauce
5 cups water
1 (12 oz.) package NO YOLKS Noodles
1 cup part-skim ricotta
1 (8-oz.) package shredded Italian three-cheese blend, divided
Salt and pepper to taste
2 Tablespoons chopped fresh basil (optional)
Saute' onion, mushrooms,and garlic in hot oil in a large skillet with 3-inch sides 5 minutes or until vegetables are tender.
Stir together ricotta and half of shredded cheese; add salt and pepper to taste.
Drop by tablespoonfuls over pasta.
Sprinkle remaining cheese over pasta; cover and cook 5 minutes or until ricotta mixture is heated and cheese is melted.
Remove from heat, and let stand 5 minutes.
Sprinkle evenly with basil, if desired.
Makes 6 servings.
Prep time 20 minutes, total: 30 minutes.
For easy flavor variation, stir frozen chopped spinach into the ricotta mixture.
And yes Geneva they are back and we heard just about everyone today.
Have a great Thanksgiving and I will see you Friday morning.