8 oz. uncooked gigli or rigatoni
2 t. butter
1/4 C. shallots, sliced
8 oz. sliced shiitake mushroom caps
4 oz. sliced cremini mushrooms
1 T. fresh thyme, chopped
1/2 t. salt
1/4 t. black pepper
3 garlic cloves, minced
1 T. dry sherry
1/4 C. all-purpose flour
2 C. milk (calls for 2%)
1 C. grated Asiago cheese, divided
cooking spray
thyme sprigs
1. Preheat oven to 375
2. Cook pasta according to package directions, omitting salt and fat. Drain well; set aside.
3. Melt butter in a large nonstick skillet over medium-high heat. Add shallots, saute 3 minutes. Add mushrooms, chopped thyme, salt, pepper and garlic; saute 8 minutes or until mushrooms are tender. Add sherry; cook 1 minute, stirring frequently. Remove from heat.
4. 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 minutes 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 for 30 minutes or until cheese melts and begins to brown. Garnish with thyme sprigs, if desired.
4 servings: 474 calories, 16g fat, 21.8g protein, 61.4g carbs, 3.3g fiber, 745mg sodium