1 (16 ounce) package fettuccine pasta
1/2 tablespoon olive oil
2 cloves garlic, minced
1 (8 ounce) package shredded mozzarella cheese
salt and pepper to taste
3 ounces pasta sauce
1 (12 ounce) can sliced mushrooms
2 ounces shredded mozzarella cheese
1 cup champagne wine
1 cup shredded mozzarella cheese
8 ounces Monterey Jack cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
Heat oil in a large saucepan with garlic and olive oil. Saute the pasta while browning and stirring, for 5 minutes.
Transfer the fettuccine to the saucepan and add mozzarella cheese and wine. Mix well and transfer to the saucepan with the sauce.
Bring the pasta and fettuccine to a boil. Reduce heat to low and simmer for 10 to 15 minutes, turning again with the pasta and fettuccine.
Stir the sauce all together and heat through. Serve in a glass glass dish or at room temperature.
⭐ ⭐ ⭐ ⭐