Perfect Pasta and Cheese

Perfect Pasta and Cheese
Perfect Pasta and Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • Béchamel Sauce (see recipe)

  • 2

    teaspoons margarine

  • 1/2

    cup minced shallots

  • 2

    cups sliced mushrooms

  • 1 1/2

    cups sliced shiitake mushroom caps (about 4 ounces)

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 3

    garlic cloves minced

  • 3/4

    cup fresh breadcrumbs

  • 2

    cups (8 ounces) shredded reduced-fat sharp Cheddar cheese divided

  • 1/4

    cup chopped chives divided

  • 3 1/2

    cups uncooked penne (tubular-shaped paste)

Directions

Preheat oven to 350º. Prepare Béchamel Sauce; keep warm. Melt margarine in a large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Stir in mushrooms, salt, pepper, and garlic; sauté 3 minutes or until liquid has evaporated. Set aside. Combine breadcrumbs, 1/4 cup cheese, and 1 tablespoon chives. Stir well; set aside. Add 1 3/4 cups cheese to Béchamel Sauce; stir until cheese melts. Cook pasta according to package directions, omitting salt and fat. Drain well; return pasta to pan. Add mushrooms, cheese sauce, and 3 tablespoons chives; stir well. Spoon pasta mixture into a 3-quart casserole; sprinkle with breadcrumb mixture. Bake at 350º for 30 minutes. Serving Size: 1 cup

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