Portobello Penne Pasta Casserole

Recipe View Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. (5 minutes)

Recipe View Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook for 8 to 10 minutes, or until al dente. Drain well. (15 minutes)

Recipe View Heat the vegetable oil in a large saucepan over medium heat. Add the sliced portobello mushrooms and cook for 5-7 minutes, until softened and lightly browned. Set aside. (10 minutes)

Recipe View In the same saucepan, melt the margarine over medium heat. Whisk in the all-purpose flour, minced garlic, and dried basil. Cook for 1 minute, stirring constantly, until fragrant. (2 minutes)

Recipe View Gradually whisk in the milk, stirring continuously to prevent lumps. Cook until the sauce thickens, about 3-5 minutes. (5 minutes)

Recipe View Remove the saucepan from the heat and stir in 1 cup of the shredded mozzarella cheese until melted and smooth. (2 minutes)

Recipe View Add the cooked penne pasta, sautéed portobello mushrooms, thawed and squeezed dry spinach, and soy sauce to the cheese sauce. Mix well to combine. (3 minutes)

Recipe View Transfer the pasta mixture to the prepared baking dish and spread evenly. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top. (2 minutes)

Recipe View Bake in the preheated oven for 20 minutes, or until the casserole is bubbly and the cheese is melted and lightly browned. Let stand for 5 minutes before serving. (25 minutes)