8 oz. uncooked gigli or radiatore pasta
2 tsp. butter
1/4 C. sliced shallots
8 oz. sliced shiitake mushroom caps
4 oz. sliced cremini mushrooms
1 T. chopped fresh thyme
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 garlic cloves, minced
1 T. dry sherry
1/4 C. all-purpose flour
2 C. 2% reduced-fat milk
1 C. (4 oz.) grated Asiago cheese, divided
Cooking spray
Thyme sprigs (optional)

Preheat oven to 375°. Cook pasta according to the package directions, omitting salt and fat. Drain well. Set cooked pasta aside. Melt butter in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes. Add mushrooms, 1 T. thyme, salt, pepper, and garlic; sauté 8 minutes or until mushrooms are tender. Add sherry; cook 1 minute, stirring frequently. Remove from heat. Place flour in a Dutch oven over medium-high heat; gradually add milk, stirring constantly with a whisk. Bring mixture to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 C. cheese, stirring until melted. Add pasta and mushroom mixture to cheese mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 C. cheese. Bake at 375° for 30 minutes or until cheese melts and begins to brown. Garnish with thyme sprigs, if desired.

Yield: 4 servings
Calories: 474
Fat: 16g
Fiber: 3.3g