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Wild Mushroom Pastitsio

Photo: John Autry; Styling: Cindy Barr
Hands-on time 33 mins
Total time 1 hr, 3 mins
Yield Serves 6 (serving size: 1 piece)

Ingredients

  • 4 teaspoons olive oil, divided
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 2 (8-ounce) packages presliced exotic mushroom blend, chopped
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 (8-ounce) can tomato sauce
  • 2 large eggs, lightly beaten
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon unsalted butter
  • 1 1/2 tablespoons all-purpose flour
  • 2 cups 1% low-fat milk
  • 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
  • 4 cups hot cooked fusilli pasta
  • Cooking spray

Nutrition Information

  • calories 364
  • fat 13.1 g
  • satfat 5.7 g
  • monofat 5 g
  • polyfat 1.2 g
  • protein 20.1 g
  • carbohydrate 42 g
  • fiber 3.5 g
  • cholesterol 92 mg
  • iron 2.6 mg
  • sodium 574 mg
  • calcium 341 mg

How to Make It

  1. Preheat oven to 350°.

  2. Heat 1 tablespoon oil in a Dutch oven over medium-high heat; swirl to coat. Add onion and garlic; sauté for 3 minutes or until tender. Add mushrooms. Cook for 8 minutes or until liquid almost evaporates. Stir in oregano, 1/4 teaspoon salt, black pepper, nutmeg, and tomato sauce. Cook 2 minutes, stirring frequently. Remove from heat; set aside.

  3. Combine eggs and parsley in a large bowl. Heat the remaining 1 teaspoon oil and butter in a medium saucepan over medium heat. Sprinkle flour evenly into pan; cook 2 minutes, stirring constantly. Gradually add milk to flour mixture, stirring with a whisk until smooth. Bring to a boil; cook 2 minutes or until thickened, stirring frequently. Remove from heat; let stand 4 minutes. Stir in remaining 1/4 teaspoon salt and 1 cup cheese. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Add pasta to milk mixture; toss to combine.

  4. Spread 2 cups pasta mixture in an 11 x 7-inch baking dish coated with cooking spray. Top with mushroom mixture. Top with remaining pasta mixture. Cover with foil coated with cooking spray. Bake at 350° for 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese.

  5. Preheat broiler.

  6. Broil 5 minutes or until cheese melts. Let stand 15 minutes.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.