Portobello Penne Pasta Casserole

Ingredients

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Portobello Mushrooms

  Mushrooms - Melissa's

  8 oz or 227g

• Butter

  Unsalted

  8 tbsp or 114g

• Wheat flour

  White, all-purpose, unenriched

  4 tbsp or 31g

• Garlic

  Raw

  2 cloves, minced or 6g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  2 cup or 488g

• Mozzarella cheese

  Part skim milk

  2 cup, shredded or 224g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 package (10 oz) or 284g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

Directions

1. Preheat the oven to 350°F. Lightly grease a 9x13 inch baking dish with cooking spray.
2. Bring a large pot of lightly salted water to a boil. Cook the penne pasta for 8 to 10 minutes until al dente, then drain.
3. In a saucepan, heat the vegetable oil over medium heat. Add the sliced mushrooms and cook for 1 minute, then set aside.
4. Melt the butter in the same saucepan. Stir in the flour, garlic, and basil. Gradually add the milk, stirring until thickened. Mix in half of the mozzarella cheese until melted.
5. Remove the saucepan from heat and mix in the cooked pasta, mushrooms, thawed spinach, and soy sauce. Transfer to the prepared baking dish and top with the remaining cheese.
6. Bake in the preheated oven for 20 minutes, until bubbly and lightly browned.

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