| 1 jar | BARILLA Marinara Sauce |
| 1-1/2 pounds | red potatoes, cut in quarters |
| 2 tablespoons | extra virgin olive oil |
| 2 (9 ounce packages) | frozen artichokes, defrosted |
| 1 pound | Portabello mushrooms, cut into 1 inch chunks |
| 8 ounces | smoked mozzarella, grated |
PREHEAT oven to 350.
BRING a medium pot of salted water to boil. Add potatoes. Cook 10 minutes or until tender. Drain.
HEAT olive oil in a large skillet. Add artichoke hearts and mushrooms; cook until tender.
ADD Marinara Sauce, bring to a simmer. Pour into 13x9 baking dish.
SPRINKLE with grated mozzarella cheese. Bake for 20-30 minutes.
Scrape "black webbing" on under side of mushrooms off with a spoon