Lemon-Basil Ricotta Pasta Bake

Penne pasta with mushrooms and asparagus are flavored with lemon and basil and wrapped in creamy ricotta cheese.

1 pound whole wheat penne pasta
1 pound asparagus, trimmed and cut into 1-inch pieces
8 ounces mushrooms, sliced
1 tablespoon olive oil
1 cup ricotta cheese
Zest and juice of one lemon
½ cup fresh basil, thinly sliced, divided
¾ teaspoon salt
½ cup shredded mozzarella cheese
½ cup shredded parmesan cheese

View the full recipe at Real Food and Ice Cream →