Portobello Penne Pasta Casserole
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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
- ½ pound portobello mushrooms, thinly sliced
- ½ cup margarine
- ¼ cup all-purpose flour
- 1 large clove garlic, minced
- ½ teaspoon dried basil
- 2 cups milk
- 2 cups shredded mozzarella cheese
- 1 (10 ounce) package frozen chopped spinach, thawed
- ¼ cup soy sauce
Directions
- 1. Preheat 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.
Nutrition Facts
serving: 8 servings
calories: 380.4 kcal
carbohydrates: 32.1 g
protein: 16 g
saturated fat: 6.3 g
cholesterol: 23 mg
sodium: 811.1 mg
fiber: 2.9 g
sugar: 4.6 g
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