Yield: 6 servings
I served this comforting vegetarian casserole with a mixed green salad and these Savory Goat Cheese Toasts.
- 4 teaspoons olive oil, divided
- 1 medium onion, chopped
- 2 teaspoons minced garlic
- 2 (8-ounce) packages crimini mushrooms, sliced
- 1 teaspoon oregano
- 1/8 teaspoon ground nutmeg
- 1 8-ounce can tomato sauce
- 2 eggs
- 3 tablespoons chopped fresh parsley
- 1 teaspoon unsalted butter
- 1 1/2 tablespoons all-purpose flour
- 2 cups 1% low-fat milk
- 2 cups grated part-skim mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1 pound hot cooked whole wheat fusilli pasta
- salt and pepper
- cooking spray
- Preheat oven to 350°.
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat; swirl to coat. Add onion and garlic; sauté for 3 minutes or until tender. Add mushrooms. Cook for 8 minutes or until liquid almost evaporates. Stir in oregano, 1/2 teaspoon salt, a pinch of black pepper, nutmeg, and tomato sauce. Cook 2 minutes, stirring frequently. Remove from heat; set aside.
- In a large bowl, whisk to combine the eggs and parsley. Heat the remaining 1 teaspoon oil and butter in a medium saucepan over medium heat. Sprinkle flour evenly into pan; cook 2 minutes, stirring constantly. Gradually add milk to flour mixture, stirring with a whisk until smooth. Bring to a boil; cook about 4 minutes or until thickened, stirring frequently. Remove from heat; let stand 4 minutes. Stir in 1/2 teaspoon salt and 1 cup mozzarella cheese and 1/2 cup Parmesan cheese. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Add cooked pasta to milk mixture; toss to combine.
- Spread 1/2 of the pasta mixture in an 11 x 7-inch baking dish coated with cooking spray. Top with mushroom mixture. Sprinkle remaining Parmesan cheese. Top with remaining pasta mixture. Cover with foil coated with cooking spray. Bake at 350° for 30 minutes. Remove foil; sprinkle with remaining mozzarella cheese.
- Preheat broiler.
- Broil 5 minutes or until mozzarella cheese melts. Let stand 15 minutes.
Adapted from Cooking Light magazine