A mushroom'ful farfalle pasta bowl with locally-sourced veggies.
The "take n' bake" vegetarian option our Tuesdays were looking for made with creamy ricotta, hearty mushrooms, with a touch of brightness from the lemon, peas, and arugula.
Ricotta, cremini, garlic, arugula, lemon, sweet peas, breadcrumb, and parm.
Remove lid and place in 350 oven for 14-18 minutes. OR microwave on medium for 3 minutes.