Recipe by Cooking Light March 1997


Recipe Summary test

7 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

403 calories; calories from fat 28%; fat 12.5g; saturated fat 5.2g; mono fat 4.1g; poly fat 2g; protein 20.6g; carbohydrates 51.8g; fiber 2g; cholesterol 25mg; iron 3mg; sodium 527mg; calcium 419mg.