Cheesy Asparagus Rigatoni Bake

Ingredients:

• 1 pkg rigatoni pasta
• 2 c sliced baby portobello mushrooms
• 2 tbsp butter
• 3/4 lb asparagu spears, cut into 3 inch pieces
• 1 can quartered artichokes, drained
• 2 tsp minced garlic
• 2 cup low-fat ricotta cheese
• 1 1/4 c shredded italian style cheese (5oz)
• 1/4 cup chopped fresh basil
• 1/4 cup milk

Directions:

1. Preheat oven to 425. Coat 13x9 inch baking dish with cooking spray.

2. Cook rigatoni in large pot of boiling water 8-10 minutes, drain. Meanwhile, melt butter in large skillet. Add mushrooms, cook and stir until soft. Add asparagus, artichoke hearts and 1 tsp of the garlic; cook 2 minutes until asparagus is crisp-tender. Remove from heat; stir in uncooked pasta. Pour into unprepared baking dish.

3. In medium bowl combine ricotta, 1 cup of shredded cheese, basil, milk, remaining 1 tsp of garlic and salt and pepper to taste; mix into pasta mixture. Sprinkle with remaining 1/4 cup shredded cheese. Bake 20 minutes or until cheese melts and turns golden.