Baked Ricotta, Mushroom and Spinach Ziti
Serves 6
- 500 g penne pasta
- 400 g mushrooms, roughly chopped
- 1 tbsp garlic infused extra virgin olive oil
- 350 g smooth ricotta cheese
- 100 g baby spinach leaves
- 1.5 tbsp lemon, herb and garlic seasoning
- 100 g mozzarella cheese, shredded
