Rating: 3.5 stars
21 Ratings
  • 1 star values: 1
  • 2 star values: 7
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 7
Kathryn Conrad
Recipe by Cooking Light November 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
33 mins
total:
1 hr 3 mins
Yield:
Serves 6 (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

  • Preheat broiler.

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

Chef'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.

Nutrition Facts

364 calories; fat 13.1g; saturated fat 5.7g; mono fat 5g; poly fat 1.2g; protein 20.1g; carbohydrates 42g; fiber 3.5g; cholesterol 92mg; iron 2.6mg; sodium 574mg; calcium 341mg.
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