Sunday, September 16, 2012

Barilla Plus Bake with Mushrooms & Leeks: Lazy White Lasagna. Plus a Pasta Giveaway

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Barilla Plus Bake with Mushrooms & Leeks: Lazy White Lasagna

Ingredients
olive oil
3 leeks, white parts only, halved and thinly sliced {make sure to wash the leeks really well to get rid of the dirt and the sand}
8 ounces sliced mushrooms
2 cups dry mushrooms rehydrated in hot water {save the water to cook your pasta!!}
4 thyme sprigs
salt & pepper
8 ounces Barilla Plus Farfalle pasta, cooked al dente in salted "mushroom water"
1 cup low fat sour cream
1 cup part skim ricotta
2 eggs
pinch of red pepper flakes
1.5 cups shredded Mozzarella 



Directions
1. Preheat the oven to 375F.
2. In a large skillet heat the olive oil, add leeks and saute for 10 minutes.
3. Add fresh and rehydrated mushrooms, thyme, salt and pepper and cook covered for 10 minutes. Remove the thyme sprigs.
4. Combine vegetables with pasta.
5. In a separate bowl, mix together sour cream, ricotta, eggs and red pepper flakes.
6. Combine pasta, vegetables and ricotta and pour the mixture into a 2 quart baking dish.
7. Bake the pasta for 30 minutes. Remove from the oven, top with the shredded mozzarella and bake for 5 more minutes.
8. Serve.
 




Here it is:


This dish smells AMAZING! It's like Autumn in your kitchen. What's not to love about the combination of nutty flavored pasta, mushrooms, leeks and cheese? I bet this would freeze well too.


Thank you Barilla for this fun opportunity!

And now it's your chance to win a $25 Visa gift card and 2 boxes of pasta coutesy of Barilla.

Rules:
1) You must be a food blogger living in the USA
2) To win, leave a comment below with a link to your own favorite pasta recipe

For additional chances to win, do one of the following and leave a comment for each
1) Like MangoTomato on FB 
2) Like Barilla on FB

I will announce one winner Monday, September 24.

And the winner is Dishing Delights!!!

Disclosure: Barilla US asked me to develop a recipe for them and provided me with a stipend. All opinions are my own.