16 oz sliced fresh mushrooms
2 tbsp butter
3 cups corkscrew egg pasta (I prefer Bechtle german pasta from World Market)
24 oz Alfredo sauce
1/3 cup grated Parmesan cheese, divided
1 1/2 cups shredded Mozzarella cheese
Heat oven to 375°. Cook pasta according to package directions; drain, and set aside. Melt butter in large skillet and sauté mushrooms until tender, for about 5 minutes. Add pasta, sauce and half the Parmesan cheese; mix well. Spoon into 13×9-inch baking dish (spray first with non-stick cooking spray); top with remaining cheeses. Bake 20 minutes or until heated through.