Mushroom Pasta Casserole
Source of Recipe
from rdj
Mushroom Pasta Casserole
8 ounces uncooked gigli or radiatore pasta
2 teaspoons butter
1/4 cup sliced shallots
8 ounces sliced shiitake mushroom caps
4 ounces sliced cremini mushrooms
1 Tablespoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
1 Tablespoon dry sherry
1/4 cup all purpose flour
2 cups 2% reduced fat milk
1 cup (grated Asiago cheese, divided in 2 (4 ounces)
cooking spray
thyme sprigs (optional)
Heat oven to 375 degrees F.
Cook pasta al dente to package directions, omitting salt
and fat. Drain well. Set cooked pasta aside.
Melt butter in a large nonstick skillet over medium/high heat.
Add shallots amd saute 3 minutes.
Add mushrooms, thyme, salt, pepper, and garlic.
Saute 8 minutes or until mushrooms are tender.
Add sherry; cook 1 minute, stirring frequently. Remove from heat.
Place flour in a Dutch oven type pot, over a medium/high heat.
Gradually add milk, stirring constantly with a whisk.
Bring mixture to a boil; cook 1 minute or until slightly thick,
stirring constantly with a whisk. Remove from heat.
Add 1/2 cup cheese, stirring until melted. Add pasta and mushroom
mixture to cheese mixture, tossing well to combine. Spoon pasta mixture
into an 8-inch square baking dish lightly coated with cooking spray;
sprinkle evenly with remaining 1/2 cup cheese. Bake at 375F for 30
minutes or until cheese melts and begins to brown. Garnish with thyme
sprigs, if desired. Serves 4.
nutritional info per serving:
calories 474 (30% from fat); fat 16g (sat 8g,mono 4.6g,poly 2.2g);
iron 3.9mg; cholesterol 40mg; calcium 386mg;
carbohydrate 61.4g; sodium 745mg; protein 21.8g;
fiber 3.3g
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