Portobello Penne Pasta Casserole

Ingredients

• Cooking spray

  Pam brand

  2 spray , about 1/3 second or 0.6g

• Whole wheat pasta

  dry

  8 oz or 227g

• Canola oil

  high stability, non-trans, high oleic (70%)

  2 tbsp or 28g

• Portobello mushrooms

  Melissa's

  8 oz or 227g

• Butter

  unsalted

  8 tbsp or 114g

• All-purpose flour

  white, unenriched

  4 tbsp or 31g

• Garlic

  raw

  2 cloves, minced or 6g

• Basil

  dried

  ½ tsp, ground or 0.7g

• 1% milk

  2 cup or 488g

• Mozzarella cheese

  part-skim

  2 cup, shredded or 224g

• Spinach

  frozen, chopped or leaf

  1 package (10 oz) or 284g

• Tamari soy sauce

  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.