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

• Mushrooms

  Portabella, raw

  6 mushroom, whole or 504g

• 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

• Reduced fat milk

  Fluid, 2% 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. Heat the oven to 350°F. Lightly coat a 9×13-inch baking dish with cooking spray.
2. Bring a large pot of salted water to a boil. Cook the penne until al dente (8–10 minutes), then drain well.
3. Meanwhile, warm the oil in a large skillet over medium heat. Add the sliced portobellos and cook, stirring occasionally, until they release their liquid and begin to brown, 5–7 minutes; transfer to a plate.
4. In the same pan, melt the butter over medium heat. Stir in the flour, garlic, and basil; cook 1–2 minutes to form a paste. Gradually whisk in the milk and cook, whisking, until smooth and thickened, 4–6 minutes. Off the heat, stir in half of the mozzarella until melted.
5. Squeeze the thawed spinach very dry. Add the cooked pasta, sautéed mushrooms, spinach, and soy sauce to the sauce and fold gently to coat.
6. Transfer to the prepared baking dish, sprinkle with the remaining mozzarella, and bake until bubbly and lightly browned, about 20 minutes. Let rest 5 minutes before serving.