Portobello Penne

After the many different soup, stew, and chili recipes you've seen on this blog, it was high time for a change around here. With all of us just getting back from Florida and Emily's sister visiting we were desperate for groceries. After getting everything I needed, I set out to make the following Portobello Penne Casserole. It was soooo good.

{Portobello Penne Casserole}

• 1 (16 ounce) package uncooked penne pasta
• 1/2 pound portobello mushrooms, chopped
• 1/3 cup butter 
• 1/4 cup all-purpose flour
• 1 large clove garlic, minced
• 1/2 teaspoon dried basil
• 1/2 sun-dried tomatoes
• 2 cups milk
• 1 cup shredded mozzarella cheese
• 1/3 cup goat cheese
• 1 cup spinach, chopped
• 1/4 cup soy sauce
• 
  
• {Directions}

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
3. Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in mozzarella and goat cheeses until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, sun-dried tomatoes, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
4. Bake 20 minutes in the preheated oven, until bubbly and lightly brown.