Perfect Pasta and Cheese

Cooking Light
7 servings (serving size: 1 cup)

Ingredients

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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)

Preparation

Preheat oven to 350°. Prepare Béchamel Sauce; keep warm.

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.

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.

Spoon pasta mixture into a 3-quart casserole; sprinkle with breadcrumb mixture. Bake at 350° for 30 minutes.

Created date

March 1997

Nutritional Information

Calories 403
Caloriesfromfat 28 %
Fat 12.5 g
Satfat 5.2 g
Monofat 4.1 g
Polyfat 2 g
Protein 20.6 g
Carbohydrate 51.8 g
Fiber 2 g
Cholesterol 25 mg
Iron 3 mg
Sodium 527 mg
Calcium 419 mg