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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I can't remember where I got this, but it was in a cookbook from the library. It looks delicious, but I haven't had a chance to try it yet. Ingredients:
1 lb penne |
2 tablespoons olive oil |
1 lb mushroom, sliced |
1 large onion, chopped |
1/4 cup all-purpose flour |
4 cups low-fat milk |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
4 teaspoons lemon juice |
1/4 teaspoon black pepper |
1 1/4 cups shredded swiss cheese |
1 1/2 cups shredded cheddar cheese |
1 cup shredded monterey jack cheese |
Directions:
1. Cook penne in a large pot of slightly salted boiling water until al dente, firm but tender.
2. Drain well.
3. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat.
4. Add mushrooms; sauté 8 minutes or until tender.
5. Remove from skillet.
6. Heat remaining oil in skillet.
7. Add onion; sauté 5 minutes.
8. Add garlic; sauté 2 minutes.
9. Whisk together flour and milk in a small bowl.
10. Add to skillet.
11. Bring to boiling, stirring occasionally.
12. Reduce heat to low; add salt and nutmeg and simmer 5 minutes.
13. Heat oven to 400°F
14. Lightly grease a 13 x 9 x 2-inch shallow baking dish.
15. In same pot used to cook penne, toss penne with sauce, mushrooms, lemon juice, and pepper.
16. Combine all the cheese in a bowl; set aside 1/4 cup.
17. Add remaining cheese to penne mixture, stirring gently.
18. Spoon into prepared baking dish.
19. Sprinkle with reserved cheese.
20. Bake, uncovered, 20 to 30 minutes or until browned and bubbly.
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