Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.
Ingredients
- uncooked penne pasta: 1 pack (8 ounce pack)
- vegetable oil: 2 Tbsp
- portobello mushrooms: 0.5 pound (sliced)
- margarine: 0.5 cup
- all-purpose flour: 0.25 cup
- clove garlic: 1 piece (minced)
- basil: 0.5 tsp (dried)
- milk: 2 cups
- mozzarella cheese: 2 cups (shredded)
- frozen chopped spinach: 1 pack (10 ounce pack, thawed)
- soy sauce: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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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.
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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.
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Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
