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Portobello Penne Pasta Casserole Recipe

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This recipe for Portobello Penne Pasta Casserole is from The Anderson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8 oz) pkg uncooked penne pasta
2 Tbsp vegetable oil1/2 lb. portobello mushrooms, thinly sliced
1/2 c margarine
1/4 c all-purpose flour
1 lge. clove garlic, minced
1/2 tsp dried basil
2 c milk
2 c shredded mozzarella cheese
1 (10 oz) pkg. frozen chopped spinach, thawed
1/4 c soy sauce
Directions:
Directions:
Preheat oven to 350. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8-10 minutes, until al dente, and drain. 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. Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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