The Briny Lemon: Skillet-Baked Cheese and Mushroom Pasta

No pretenses here—this rich, cheesy, hearty, cheesy, warm, cheesy pasta dish is loaded with flavor. And cheese. Light and low-cal, not so much. But on rare occasions, I think it’s ok to give in to a little culinary temptation—even if it’s triple-cheese pasta with meaty mushrooms and not much else.

This easy, one-skillet meal (besides boiling the pasta) goes from the stovetop to the oven to the table in less than 30 minutes.

Note: To make this dish vegetarian, simply substitute vegetable broth for the chicken broth.

Serves 4

Ingredients

7 oz small pasta shells
1/2 cup coarsely chopped flat-leaf parsley, plus more for garnish
2 tbsp olive oil, divided, plus 2 tsp
8 oz button mushrooms, thinly sliced
1-1/2 cups finely grated Parmigiano-Reggiano cheese
1 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1 cup canned crushed tomatoes
1/3 cup chicken broth
sea salt
freshly ground black pepper

Parmesn, Ricotta, and Mozzarella

Preparation

Preheat the oven to 400°F.
Cook the pasta in a pot of boiling, salted water until just al dente, 7-8 minutes. Drain and return to the pot. Toss with 1 tablespoon olive oil and 1/2 cup parsley. Set aside.
Heat a 12-inch, ovenproof skillet over medium heat and add 1 tablespoon olive oil, swirling to coat. Add the mushrooms and cook, stirring frequently, until browned and softened, 7-8 minutes.

Cooked Pasta Mixture

Mushrooms Beginning To Cook

Cooked Mushrooms

Meanwhile, combine the three cheeses in a large bowl. Transfer 1/2 of the cheese mixture to a small bowl and set aside.
Add the cooked mushrooms, tomatoes, and broth to the cheese in the large bowl. Season with salt and pepper and stir well to combine (light on the salt—the cheeses have plenty). Add the cooked pasta mixture and stir to combine.
Add the remaining 2 teaspoons of oil to the skillet, swirling to coat. Add the pasta mixture and spoon the reserved cheese mixture on top.
Bake until the top is bubbly and golden brown, 17-18 minutes.