Name: Portobello Penne Pasta Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Uncooked penne pasta - 1 (8 ounce) package; Vegetable oil - 2 tablespoons; Portobello mushrooms, thinly sliced - ½ pound; Margarine - ½ cup; All-purpose flour - ¼ cup; Garlic, minced - 1 large clove; Dried basil - ½ teaspoon; Milk - 2 cups; Shredded mozzarella cheese - 2 cups; Frozen chopped spinach, thawed - 1 (10 ounce) package; Soy sauce - ¼ cup

Ingredients for - Portobello Penne Pasta Casserole

1. Uncooked penne pasta 1 (8 ounce) package

2. Vegetable oil 2 tablespoons

3. Portobello mushrooms, thinly sliced ½ pound

4. Margarine ½ cup

5. All-purpose flour ¼ cup

6. Garlic, minced 1 large clove

7. Dried basil ½ teaspoon

8. Milk 2 cups

9. Shredded mozzarella cheese 2 cups

10. Frozen chopped spinach, thawed 1 (10 ounce) package

11. Soy sauce ¼ cup

How to cook deliciously - Portobello Penne Pasta Casserole

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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