Mushroom & Ricotta Pasta Bake

Ingredients:

• 1 zucchini, chopped
• 2 shallots, sliced thin
• 2 1/2 cups mushrooms, sliced
• 2 cloves of garlic, minced
• 4 Tablespoons basil, chopped
• 1/2 cup ricotta cheese
• 2 Tablespoons thyme, fresh
• 1 teaspoon olive oil
• Zest and juice of half of a lemon, fresh 
• Salt and pepper to taste
• 3 cups arugula, chopped
• 2 Tablespoons parmesan cheese
• 1 1/2 cups pasta of choice, cooked

Instructions:

1. Heat the oven to 425 F. Take out a large casserole dish and add in the mushrooms, squash, basil, thyme, shallots, and garlic. Toss them all together and make a hole in the center to add the ricotta cheese to. Drizzle over top with the olive oil and the zest and juice of the lemon. Sprinkle the salt and pepper over top and bake in the oven for about 30 minutes.
2. Cook the pasta according to the package until it is al dente. 
3. Remove the veggies from the oven and stir with the ricotta until they are well combined. Add in the cooked pasta, arugula, and a few Tablespoons of pasta water. Top with parmesan cheese and return to the oven and bake for about 4 to 5 more minutes.
4. Serve and enjoy!

Nutrition Facts:

Serving Size: 258 g (about 2 cups) 

Fat: 6 g

Carbohydrates: 36 g

Fiber: 3.5 g

Protein: 13 g