Artichoke Casserole With Potatoes and Smoked Mozzarella

Ingredients

• 1 1/2 lbs red potatoes, cut in quarters
• 2 tablespoons extra virgin olive oil
• 18 ounces frozen artichokes, defrosted
• 1 lb portabella mushroom, cut into 1 inch chunks
• 1 (24 ounce) jar marinara sauce
• 8 ounces smoked mozzarella cheese, grated

Directions

1. 1

   PREHEAT oven to 350.

2. 2

   BRING a medium pot of salted water to boil. Add potatoes. Cook 10 minutes or until tender. Drain.

3. 3

   Scrape "black webbing" on under side of mushrooms off with a spoon.

4. 4

   HEAT olive oil in a large skillet. Add artichoke hearts and mushrooms; cook until tender.

5. 5

   ADD sauce, bring to a simmer. Pour into 13x9 baking dish.

6. 6

   SPRINKLE with grated mozzarella cheese. Bake for 20-30 minutes.