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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8