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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
béchamel sauce |
2 teaspoons margarine |
1/2 cup minced shallots |
2 cups sliced mushrooms |
1 1/2 cups sliced shiitake mushroom caps (about 4 ounces) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 garlic cloves, minced |
3/4 cup fresh breadcrumbs |
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese, divided |
1/4 cup chopped chives, divided |
3 1/2 cups uncooked penne (tubular-shaped pasta) |
Directions:
1. Preheat oven to 350°. Prepare Béchamel Sauce; keep warm.
2. Melt margarine in a large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Stir in mushrooms, salt, pepper, and garlic; sauté 3 minutes or until liquid has evaporated. Set aside.
3. Combine breadcrumbs, 1/4 cup cheese, and 1 tablespoon chives. Stir well; set aside. Add 1 3/4 cups cheese to Béchamel Sauce; stir until cheese melts. Cook pasta according to package directions, omitting salt and fat. Drain well; return pasta to pan. Add mushrooms, cheese sauce, and 3 tablespoons chives; stir well.
4. Spoon pasta mixture into a 3-quart casserole; sprinkle with breadcrumb mixture. Bake at 350° for 30 minutes.
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