Rating: 3 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 0
  • 5 star values: 0

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.

Adam Hickman
Recipe by Cooking Light December 2015

Gallery

Credit: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Recipe Summary

Yield:
Serves 4 (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

Nutrition Facts

410 calories; fat 13g; saturated fat 5.2g; mono fat 3.4g; poly fat 1.2g; protein 22g; carbohydrates 52g; fiber 7g; cholesterol 73mg; iron 3mg; sodium 554mg; calcium 149mg.
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