Perfect Pasta and Cheese
By Lv2Cook
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)
Details
Servings 1
Preparation
Step 1
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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