8 oz. uncooked gigli or radiatore pasta
\n2 tsp. butter
\n1\/4 C. sliced shallots
\n8 oz. sliced shiitake mushroom caps
\n4 oz. sliced cremini mushrooms
\n1 T. chopped fresh thyme
\n1\/2 tsp. salt
\n1\/4 tsp. freshly ground black pepper
\n3 garlic cloves, minced
\n1 T. dry sherry
\n1\/4 C. all-purpose flour
\n2 C. 2% reduced-fat milk
\n1 C. (4 oz.) grated Asiago cheese, divided
\nCooking spray
\nThyme sprigs (optional)<\/p>\n
Preheat oven to 375\u00b0. 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; saut\u00e9 3 minutes. Add mushrooms, 1 T. thyme, salt, pepper, and garlic; saut\u00e9 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\u00b0 for 30 minutes or until cheese melts and begins to brown. Garnish with thyme sprigs, if desired.<\/p>\n
Yield: 4 servings
\nCalories: 474
\nFat: 16g
\nFiber: 3.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00b0. Cook pasta according to the package directions,…<\/p>\n