Portobello Spaghetti Casserole |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 3 |
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In the mood for a meatless meal? You can't go wrong with this easy, Italian-style casserole. You can substitute shiitakes for the portobellos, if you wish. Ingredients:
4 ounces uncooked spaghetti |
3 portobello mushrooms, stems removed and thinly sliced |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon olive oil |
1 egg |
1/4 cup sour cream |
2 tablespoons grated parmesan cheese |
1 tablespoon minced fresh parsley |
1-1/2 teaspoons king arthur unbleached all-purpose flour |
1/4 teaspoon garlic powder |
1/8 teaspoon crushed red pepper flakes |
1-1/4 cups marinara sauce |
3/4 cup shredded part-skim mozzarella cheese |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the mushrooms, salt and pepper in oil until mushrooms are tender; drain.
2. In a large bowl, combine the egg, sour cream, Parmesan cheese, parsley, flour, garlic powder and pepper flakes. Drain spaghetti; add to sour cream mixture.
3. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Top with mushrooms and marinara sauce.
4. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until a meat thermometer reads 160° and cheese is melted. Let stand 10 minutes before serving. Yield: 3 servings.
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