One skillet from start to finish--can't beat it on a busy weeknight. The ricotta adds rich creaminess when mixed into each portion on the plate, while fresh mozza creates that ooey-gooey baked pasta feel.
1 tablespoon olive oil
1 cup prechopped onion
8 ounces presliced mushrooms
4 garlic cloves, sliced
2 1/2 cups unsalted chicken stock
1 1/2 cups frozen artichoke quarters, thawed
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (14.5-ounce) can unsalted fire-roasted tomatoes
1 (9-ounce) package refrigerated fresh fettuccine
1/2 cup part-skim ricotta cheese
3 ounces fresh mozzarella cheese, torn into small pieces
1/4 cup torn fresh basil
How to Make It
Preheat broiler to high.
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion, mushrooms, and garlic to pan; cook 7 minutes, stirring occasionally. Add chicken stock, artichokes, salt, pepper, tomatoes, and pasta to pan, and bring to a boil. Stir to combine. Cover; reduce heat, and simmer 8 minutes or until pasta is tender. Dot pasta mixture evenly with ricotta and mozzarella cheeses.
Place pan under broiler. Broil mixture 2 minutes or until cheese melts. Sprinkle evenly with basil.