1/2 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1/4 cup chopped fresh mushrooms
1/8 teaspoon salt
1/8 teaspoon dried oregano
1 teaspoon dried basil
1 (16 ounce) container ricotta cheese
3 tablespoons olive oil
1 teaspoon Italian seasoning
1/2 teaspoon dried oregano pepper, or to taste
1/2 teaspoon dried basil leaves
1/2 teaspoon dried minced onion
In a large bowl, whisk together the onion, celery and green pepper. Sprinkle the mushrooms over the vegetables and sprinkle with salt and oregano. Mix in the onion mixture, then spread the ricotta over the vegetables. Mix in the olive oil, Italian seasoning, oregano, basil and oregano pepper. Cut the ricotta into a circle. Place the ricotta over the vegetables.
Cover and refrigerate for 2 hours. Brush the edges of the entire pasta with olive oil and lightly sprinkle with Italian seasoning. Serve at room temperature.
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