12 ounces rigatoni pasta
3 large portobello mushrooms
2 teaspoons extra-virgin olive oil
1 cup frozen chopped onions
2 teaspoons bottled garlic puree
2 cups marinara sauce with red wine
1 1/2 cups chopped leftover lean meat (chicken breast, turkey breast, pork tenderloin, ham, or beef round)
1/4 teaspoon red pepper flakes
1 3/4 cups shredded part-skim mozzarella cheese divided
1 cup part-skim ricotta cheese
Preheat oven to 400°F. Lightly coat a 9 x 13-inch baking dish with cooking spray.
In a large pot of boiling salted water, cook pasta according to directions. Drain and return to pot.
While pasta cooks, remove stems and gills from mushrooms, then roughly chop mushroom caps. In a large nonstick skillet, heat oil over medium-high heat. Add chopped mushrooms, onion, and garlic and cook, stirring for 5 to 7 minutes, or until mushrooms are soft. Stir in marinara sauce, chopped meat, and red pepper flakes. Bring to a boil. Remove from heat and stir into cooked pasta along with 1 cup mozzarella. Drop ricotta into the pot by spoonfuls and gently fold through.
Transfer to prepared baking dish and top with remaining mozzarella. Cover dish loosely with foil and bake for 35 minutes. Remove foil and continue baking about 10 minutes more, or until cheese is golden and bubbling. Serve hot.