Rating: 4.5 stars
15 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

A full cup of Italian Asiago cheese gives body and flavor to the velvety sauce, which is laced with sherry.

Karen Levin
Recipe by Cooking Light March 2004

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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary test

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Cook pasta according to the package directions, omitting salt and fat. Drain well. Set cooked pasta aside.

  • Melt butter in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes. Add mushrooms, 1 tablespoon thyme, salt, pepper, and garlic; sauté 8 minutes or until mushrooms are tender. Add sherry; cook 1 minute, stirring frequently. Remove from heat.

  • Place flour in a Dutch oven over medium-high heat; gradually add milk, stirring constantly with a whisk. Bring mixture to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 cup cheese, stirring until melted. Add pasta and mushroom mixture to cheese mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese. Bake at 375° for 30 minutes or until cheese melts and begins to brown. Garnish with thyme sprigs, if desired.

Nutrition Facts

474 calories; calories from fat 30%; fat 16g; saturated fat 8g; mono fat 4.6g; poly fat 2.2g; protein 21.8g; carbohydrates 61.4g; fiber 3.3g; cholesterol 40mg; iron 3.9mg; sodium 745mg; calcium 386mg.
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