EMERY'S PORTOBELLO PENNE PASTA CASSEROLE ENJOY DAN:

EMERY’S PORTOBELLO PENNE PASTA CASSEROLE by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-cup uncooked penne pasta

2 tablespoon vegetable oil

1/4-pound portobello mushrooms, thinly sliced

1/4-cup butter

3 tablespoon all-purpose flour

1 garlic clove, minced

1/2-teaspoon dried basil

1 cup milk

1 cup shredded mozzarella cheese

1 (10 Oz) package frozen chopped spinach, thawed

3 tablespoon soy sauce

A smidgen of red pepper flakes

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Lightly grease a 9X13 inch baking dish.

2.   Brine a pot of salted water to a boil.

3.   Place pasta in the pot and cook 8-10 minutes.

4.   Heat the on a skillet over medium-heat and when sizzling.

5.   Stir in mushrooms, saute 1 minute; set aside.

6.   Melt butter in the skillet when sizzling.

7.   Mix in flour, garlic, and basil.

8.   Gradually mix in milk, until thickened.

9.   Stir in 1/2-cup cheese until melted.

10.                Remove sauce pan from heat, and mix in cooked pasta, mushrooms, spinach, soy sauce and red pepper flakes.

11.                Transfer to the prepared baking dish, and top with remaining cheese.

12.                Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

   ENJOY DAN:                                              SHARING LIFE, LOVE, AND FOOD!!