Rating: 2 stars
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Mushrooms and aged Gruyère cheese add heft and depth to this one-pan vegetarian main.

Mark Driskill
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Photography: Caitlin Bensel; Food Styling: Anna Hampton; Prop Styling: Thom Driver.

Recipe Summary test

active:
40 mins
total:
40 mins
Yield:
Serves 4 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F.

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  • Cook pasta according to package directions, omitting salt and fat; drain.

  • Heat oil in a large oven-safe skillet over medium-high. Add mushrooms; cook 4 minutes or until lightly browned. Stir in 1 tablespoon thyme and salt; cook 2 minutes. Sprinkle flour over pan; cook 1 minute. Add milk; bring to a simmer. Add pasta, Gruyère cheese, and 1 ounce mozzarella cheese, stirring until cheese melts. Stir in spinach. Spread pasta mixture in an even layer in pan; sprinkle with remaining 1 ounce mozzarella cheese and panko.

  • Bake at 375°F for 10 minutes. Carefully remove pan from oven; sprinkle with remaining 2 teaspoons thyme.

Nutrition Facts

442 calories; fat 15g; saturated fat 6g; protein 21g; carbohydrates 57g; fiber 7g; sodium 505mg; sugars 9g.
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