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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.