Food from L.I.F.E.
Portobello Penne Casserole
2 Cups dried penne pasta
1 Tbsp vegetable oil
1/2 lb. portobello mushrooms, thinly sliced (ca. 4 cups)
4 Tbsp butter (1/2 stick)
1 Large clove garlic, minced
1/2 tsp dried basil
1/4 cup flour
2 1/4 Cups milk
2 Cups shredded mozzarella (8 oz.)
1 10 oz. package frozen chopped spinach, thawed and squeezed dry
1/2 tsp salt
1/4 tsp pepper Preheat oven to 350 degrees, lightly oil a 9x13 baking dish Cook penne to al dente, drain. Heat oil in a skillet over medium heat, saute mushrooms to tenderness, transfer to a large bowl.
Melt butter in skillet, cook garlic and basil to fragrance. Add the flour.
Cook and stir 2 minutes. Slowly add the milk while stirring, continue stirring. When thickened remove from the heat, stir in 1 cup of the cheese, spinach, salt, pepper, portobellos and penne.
Transfer to prepared baking dish, top with the remaining cheese.
Bake until bubbly and the top is lightly browned-about
30 minutes.
I once referred to this as a kind of mac and cheese. I was told in no certain terms that it is far superior. - Harold Schmalfeld
