Portobello Penne Pasta Casserole

Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 380 Calories

Ingredients

• ½ cup margarine
• ¼ cup all-purpose flour
• 2 cups milk
• 2 tablespoons vegetable oil
• 2 cups shredded mozzarella cheese
• ¼ cup soy sauce
• ½ teaspoon dried basil
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 large clove garlic, minced
• 1 (8 ounce) package uncooked penne pasta
• ½ pound portobello mushrooms, thinly sliced

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Step 2

Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

Step 3

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.

Step 4

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.