Ingredients
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1 (8 ounce) package uncooked penne pasta
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2 tablespoons vegetable oil
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½ pound portobello mushrooms, thinly sliced
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½ cup margarine
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¼ cup all-purpose flour
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1 large clove garlic, minced
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½ teaspoon dried basil
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2 cups milk
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2 cups shredded mozzarella cheese
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1 (10 ounce) package frozen chopped spinach, thawed
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¼ cup soy sauce
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
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Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
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Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
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Nutrition Facts (per serving)
| 380 | Calories |
| 21g | Fat |
| 32g | Carbs |
| 16g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 380 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 6g | 32% |
| Cholesterol 23mg | 8% |
| Sodium 811mg | 35% |
| Total Carbohydrate 32g | 12% |
| Dietary Fiber 3g | 10% |
| Total Sugars 5g | |
| Protein 16g | 32% |
| Vitamin C 2mg | 3% |
| Calcium 354mg | 27% |
| Iron 2mg | 12% |
| Potassium 438mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
