Meatless Main Dishes: Portobello Penne Pasta Casserole

1 (8 ounce) package uncooked penne pasta2 tablespoons vegetable oil1/2 pound portobello mushrooms, thinly sliced1/2 cup margarine1/4 cup all-purpose flour1 large clove garlic, minced1/2 teaspoon dried basil2 cups milk2 cups shredded mozzarella cheese1 (10 ounce) package frozen chopped spinach, thawed1/4 cup soy saucePreheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 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. 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. Amount Per Serving  Calories: 380 | Total Fat: 21.3g | Cholesterol: 23mg Powered by ESHA Nutrient Database

Portobello Penne Pasta Casserole

Servings Per Recipe: 8

Amount Per Serving

Calories: 380

Total Fat: 21.3gCholesterol: 23mgSodium: 811mgTotal Carbs: 32.1g    Dietary Fiber: 2.9gProtein: 16g VIEW DETAILED NUTRITION
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