Add the pasta to boiling salted water. Cook 6-8 minutes, or according to package instructions until it reaches desired tenderness. Drain the pasta.
Add the pasta to a casserole dish. Drizzle olive oil over top and toss together. Set aside.
Add oil to a frying pan over medium high heat. Cook the mushrooms, 1-2 minutes until tender. Add the tomatoes and cook another minute.
Pour in the alfredo sauce and parmesan cheese. Stir and cook until heated through, about 1-2 minutes.
Drizzle the sauce overtop of the cooked pasta.
Sprinkle the mozzarella cheese over top. Preheat the broiler. Place the casserole dish on the middle rack and broil for 2-3 minutes, or until cheese is melted and bubbling. Remove from oven and serve while still warm.
Recipe Notes:
This recipe is easy to adapt. Any fresh pasta that's tortellini or ravioli in any flavor will work. Alfredo sauce can be substituted with cream of mushroom soup, pasta sauce or marinara. Add different veggies like bell pepper an asparagus. Basically, you can use this recipe as a guide but create your own unique variation.
Cook the pasta al dente following the package instructions. Then add to the casserole dish.
Lightly grease the casserole dish before adding pasta to prevent sticking.
If you want pasta really creamy, I recommend using two jars of alfredo sauce. If you don't like alfredo sauce, use spaghetti sauce or marinara instead.