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Ingredients

2 tablespoons olive oil 1 (4 ounce) package sliced fresh mushrooms ½ cup marinara sauce ½ tomato, chopped ¼ cup sliced black olives 4 slices green bell pepper, cut into 1-inch dice 4 slices red bell pepper, cut into 1-inch dice 1 artichoke heart, quartered 1 tablespoon chopped fresh garlic ½ teaspoon dried basil salt and ground black pepper to taste 10 ounces cavatappi (corkscrew) pasta 2 ounces shredded mozzarella cheese 1 tablespoon grated Parmesan cheese, or to taste

Nutrition Info

418.2 calories carbohydrate: 61.5 g cholesterol: 10.8 mg fat: 12.4 g fiber: 4.5 g protein: 15.2 g saturatedFat: 3.1 g servingSize: - sodium: 341.6 mg sugar: 6.4 g transFat: : - unsaturatedFat: : -

Heat olive oil in a skillet over medium heat, cook and stir mushrooms in the hot oil until slightly softened, 5 to 10 minutes. Add marinara sauce, tomato, olives, green bell pepper, red bell pepper, artichoke heart, garlic, basil, salt, and pepper to mushrooms, bring to a boil. Simmer until tomato sauce is heated through, 5 to 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer to a serving bowl.
Sprinkle mozzarella cheese over cavatappi. Pour tomato sauce over mozzarella layer, sprinkle with Parmesan cheese.

4 servings

This is a copycat recipe for a dish I loved at TGIFriday's®. They no longer have it on their menu.