Cheese topped Fettuccine

Ingredients

12 ounces plain or spinach fettuccine pasta
1 cup part-skim ricotta cheese
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 1/2 teaspoon olive oil
1 1/2 cup sliced fresh mushrooms
1 jar (14 ounces) reduced-sodium spaghetti sauce
1/4 cup grated Parmesan cheese (optional)
2 tablespoons chopped fresh basil or parsley

Instructions

Servings 6. Cook the pasta according to package directions, but do not add salt. While pasta is cooking, in a large mixing bowl, using an electric mixer set on high speed, beat ricotta, pepper, and nutmeg until smooth. Set aside. In a large nonstick skillet, heat oil over medium-high heat. Add the mushrooms; saute until tender, about 4 minutes. Add spaghetti sauce; cook until heated through, stirring occasionally, about 4 minutes. Remove from heat. Drain pasta in a colander; divide among serving plates. Spoon mushroom sauce over each portion. Place a spoonful of ricotta mixture in center of each. Sprinkle with Parmesan and basil and serve.