Portobello Penne Pasta Casserole

Ingredients

• Penne Pasta

  Ragu

  16 oz or 454g

• Vegetable oil

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

  2 tbsp or 28g

• Mushrooms

  White, raw

  ½ lb or 227g

• Margarine

  Regular, 80% fat, composite, stick, with salt

  ½ cup or 114g

• Wheat flour

  White, all-purpose, unenriched

  ¼ cup or 31g

• Garlic

  Raw

  1 cloves, minced or 3g

• 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

  Whole milk

  2 cup, shredded or 224g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 package (10 oz) or 284g

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 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.
3. 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.
4. Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
5. Recipe by: chmadden (source: https://www.allrecipes.com/recipe/89334/portobello-penne-pasta-casserole/)

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