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Artichoke Fettuccini Baked with Ricotta Cream

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Ingredients

  • 4 tablespoons butter
  • 1/2 cup chopped onion
  • 10-ounce package frozen artichoke hearts, defrosted and well drained
  • 1/2 pound fresh mushrooms, washed and cut into quarters
  • 1/2 teaspoon crumbled dried oregano or marjoram
  • 1/4 pound dry fettuccine, cooked until barely tender
  • Salt and freshly ground pepper
  • 1 cup ricotta cheese
  • 2 eggs, lightly beaten
  • 1/2 cup light cream
  • 2/3 cup grated Parmesan or cheddar cheese

Details

Preparation

Step 1

Serves 4—6
Preparation time: 15 minutes
Cooking time: 45 minutes
Preheat the oven to 350 degrees

Heat the butter in a frying pan. Add the onions and artichokes, cover and cook slowly for 5 to 8 minute. Uncover the pan, increase the heat, add the mushrooms and cook for 5 to 8 minutes longer, or until the vegetables are tender but not browned. Combine the mixture with the herbs and the cooked noodles and season with the salt and pepper. Combine the ricotta, eggs, cream and ½ cup of the grated cheese and add to the noodles, mixing well.
Turn the mixture into a buttered casserole and sprinkle with the remaining grated cheese.* Bake in the preheated oven for 30 minutes or until bubbling and lightly browned.

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