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Baked Penne with Ricotta Mushrooms and Basil

November 17, 2017

This is a sponsored post, but all opinions are my own.

If there is one dish that automatically impulses you to invite people over, this is it!  It not only brings people together but it also creates so many smiles around the table. Once people see the deliciousness hiding under that steaming aluminum foil cover, you’ll get those ooohs and aahhhs in synchronicity.

This one is a potluck favorite too because a little goes a long way.  It’s an entire meal within itself, freezes well and reheats with more intense flavor. Plus, did I mention it is kid-friendly too?

The best part about this comfort dish is that it not only calls for a few ingredients but it is also very simple to prepare. Best of all, it’s easy on the wallet.

If you are not a fan of mushrooms, use the base of this recipe as a blank canvas and customize it by adding your own favorite vegetables and proteins.

Barilla has a variety of pastas that can be baked and created into family meals.  I found Barilla pasta, Barilla Marinara sauce, Galbani Ricotta and Mozzarella at my local Walmart.  Everything conveniently in one place.

If you are looking for a main holiday meal or a side dish as part of your feast, look no further.  This meal will bring it all together and everyone will enjoy the wonderful flavor Barilla and Galbani have to offer. Visit for more great recipes.

Save with this Ibotta coupon.

Baked Penne with Ricotta Mushrooms and Basil

Yield: Serves 12


  • 1 (1 pound) package Barilla Penne
  • 2 tablespoons olive oil
  • ½ cup white onion, chopped
  • 2 garlic cloves, chopped
  • 2 cups baby portabella mushrooms, sliced
  • 1 (24 ounce) container Barilla Marinara Sauce
  • 1 cup Galbani Ricotta Cheese, divided
  • 1 cup Galbani Mozzarella Cheese, shredded
  • 1/3 cup fresh basil, finely chopped


  1. Preheat oven to 350° F. Prepare pasta according to package instructions. Set aside.
  2. Heat oil in a saute pan over medium heat. Add onion and garlic. Cook for 1 minute then add mushrooms. Cook until mushrooms start to become tender; about 10 minutes. Remove from heat.
  3. Place pasta in a large bowl. Carefully fold in marinara sauce, coating evenly.
  4. Place half the pasta on a 12x12x2 baking dish, top with on third of the sautéed mushrooms and ½ cup ricotta. Repeat layers using remaining pasta and ricotta. Top with 1 cup mozzarella and remaining mushrooms, cover with aluminum foil and bake for 15 minutes. Remove foil and bake 10 minutes more.
  5. Remove from oven and sprinkle evenly with basil. Serve topped with red pepper flakes.