1 tbsp. olive oil
1 cup (8 oz.) fresh sliced mushrooms
3 green onions, sliced
3 cloves garlic chopped fine
1 cup Miceli’s part-skim ricotta cheese
½ cup Miceli’s Fancy shredded parmesan cheese
¼ cup Miceli’s Mascarpone cheese
½ cup milk
1 pkg. (16 oz.) campanelle pasta, cooked, drained
2 cups Miceli’s shredded mozzarella cheese
1 ½ cups broccoli crowns rinsed and drained
Preheat oven to 375 F. Heat oil in large skillet on medium-high heat. Add mushrooms, onions and garlic; cook and stir until tender. Add ricotta cheese, Parmesan cheese, Mascarpone cheese and milk; cook until cheese is melted, stirring constantly.
Add pasta, mozzarella cheese and broccoli; mix lightly. Spoon into 2-quart casserole dish.
Bake 20 to 25 minutes until heated through.
Tip: Assemble as directed; cover. Refrigerate several hours or overnight. When ready to serve, uncover and bake at 375 F for 40 to 45 minutes or until heated through.