• 3/4 pound ziti noodles
• 2 tablespoons olive oil
• 1 cup diced onion
• 1/2 cup diced green bell pepper
• 16 ounces baby portobello mushrooms
• 3 cloves garlic, minced
• 1 teaspoon ground oregano
• 1 teaspoon smoked paprika
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 cup cottage cheese
• 1/2 cup grated parmesan cheese, divided
• 8 ounces grated mozzarella/provolone cheese blend, divided
• 6 cups quality marinara sauce (store bought is fine)
• 10 basil leaves, torn

Preheat oven to 375 F. Grease a 9×13 pan with olive oil. Cook pasta to al dente according to package and drain, reserve 1/2 cup cooking water. Heat olive oil in a large skillet, and sauté onions and green peppers until soft, about 5 minutes. In a food processor, finely chop mushrooms in small pieces, and add to skillet. Cook until almost all moisture is gone, stirring constantly.  Add garlic, oregano, paprika, Worcestershire sauce and salt and pepper and heat until garlic is fragrant, being careful not to burn it.

In a mixing bowl. combine ricotta, 1/4 c. grated parmesan cheese and 3 tablespoons grated cheese blend and stir until combined. Return pasta to the cooking pot, add half the marinara sauce and the reserved cooking water and mix well to coat the pasta.  Fold in the ricotta cheese mixture. In prepared pan, pour a little of the remaining marinara in the bottom of the pan and spread half the pasta. Then layer the mushroom mixture on top, and then half of the remaining shredded mozzarella provolone cheese.  Layer with remaining pasta, and then top with remaining sauce and shredded cheese and remaining parmesan cheese. Bake uncovered for 30 minutes. Let rest for 15  minutes and garnish with basil before serving.