portobello penne pasta casserole

Ingredients

• Servings: 8
• 1 (8 ounce) package uncooked penne pasta
• 2 tablespoons vegetable oil
• 1/2 pound portobello mushrooms, thinly sliced
• 1/2 cup margarine
• 1/4 cup all-purpose flour
• 1 large clove garlic, minced
• 1/2 teaspoon dried basil
• 2 cups milk
• 2 cups shredded mozzarella cheese
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1/4 cup soy sauce

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• 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.
• 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.
• bake 20 minutes in the preheated oven, until bubbly and lightly brown.