1 tablespoon olive oil
1/4 cup Italian-style dried mushrooms
1 cup chopped onion
3 cloves garlic, minced
2 tablespoons freshly grated Parmesan cheese
1 1/2 cups tomato juice
2 tablespoons fresh lemon juice
1 teaspoon ground black pepper
2 (10 ounce) cans Italian-style pasta
Heat olive oil in a large saucepan over medium heat. Stir in mushrooms, onions and garlic. Cook until mushrooms are tender. Stir in cheese, tomato juice and lemon juice, and pour over mushroom mixture. Remove from heat and allow to cool.
Stir pasta into tomato mixture and cook until heated through. Cook pasta, stirring, until al dente. Remove from pasta and fold in ricotta cheese, tomato sauce and white wine.
I chose this over the crema because I thought it was too bland and didn't reach the right amount of flakeiness. But other than that, same old boring recipe