Portobello Penne Pasta Casserole
Description
Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.
Ingredients
•
1 (8 ounce) package uncooked penne pasta
•
2 tablespoons vegetable oil
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1/2 pound portobello mushrooms, thinly sliced
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1/2 cup margarine
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1/4 cup all-purpose flour
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1 large clove garlic, minced
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1/2 teaspoon dried basil
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2 cups milk
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2 cups shredded mozzarella cheese
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1 (10 ounce) package frozen chopped spinach, thawed
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1/4 cup soy sauce
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
3
Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
4
Bake 20 minutes in the preheated oven, until bubbly and lightly brown.