PASTA/Penne and Mushroom Casserole

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* Exported from MasterCook *

 

Penne and Mushroom Casserole

 

Recipe By : WW Slim Ways Hearty Meals

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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6 ounces penne rigate pasta

2 teaspoons olive oil

1 cup shallots -- sliced

1 clove garlic -- minced

4 cups sliced mushrooms

3 medium tomatoes -- seeded and diced

1 teaspoon fresh thyme leaves -- minced

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

1 cup part-skim ricotta cheese

3 tablespoons parmesan cheese -- freshly grated

 

Preheat oven to 425o F. Spray 9 " square baking pan with nonstick

cooking spray. In large pot of boiling water, cook penne 10-12 minutes,

until tender. Drain, discarding liquid; set penne aside.

 

Meanwhile, in large nonstick skillet, heat oil; add shallots. Cook over

medium heat, stirring frequently, 3-5 minutes, until shallots are softened.

Add garlic; cook, stirring frequently, 2

minutes. Increase heat to medium-high; add mushrooms. Cook, stirring

frequently, 3-4 minutes, until mushrooms release their liquid. Continuing to

stir, cook 3-4 minutes, until liquid is evaporated and mushrooms are golden

brown. Add tomatoes, thyme, pepper and salt; cook, stirring frequently, 3-5

minutes, until tomatoes are softened and mixture is

thick. Remove from heat.

 

Add ricotta cheese and cooked penne to mushroom mixture; stir to combine.

Transfer to prepared baking pan; sprinkle evenly with Parmesan cheese. Bake

15 minutes, until mixture is golden brown. Remove from oven; let stand 5

minutes. Divide evenly among 4 plates and serve.

 

WW: 7 pts.

 

 

 

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Nutr. Assoc. : 4363 0 0 0 0 0 0 0 0 0 0