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Dina W

Penne and Mushroom Casserole

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* Exported from MasterCook *

 

Penne and Mushroom Casserole

 

Recipe By : WW Slim Ways Hearty Meals, adapted

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ounces penne rigate pasta

2 teaspoons olive oil

1 cup sliced shallots

1 clove garlic -- minced

4 cups sliced mushrooms

3 medium tomatoes -- seeded and diced

1 teaspoon minced fresh thyme leaves

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

1 cup part-skim ricotta cheese

3 tablespoons freshly grated Parmesan cheese

 

 

.

Preheat oven to 425o F. Spray 9" square baking pan with nonstick cooking spray. In large pot of boiling water, cook penne 10-12 minutes, until tender. Drain, discarding liquid; set penne aside.

 

Meanwhile, in large nonstick skillet, heat oil; add shallots. Cook over medium heat, stirring frequently, 3-5 minutes, until shallots are softened. Add garlic; cook,

stirring frequently, 2 minutes. Increase heat to medium-high; add mushrooms. Cook, stirring frequently, 3-4 minutes, until mushrooms release their liquid. Continuing to stir, cook 3-4 minutes, until liquid is evaporated and mushrooms are golden brown. Add tomatoes, thyme, pepper and salt; cook, stirring frequently, 3-5 minutes, until tomatoes are softened and mixture is thick. Remove from heat.

 

Add ricotta cheese and cooked penne to mushroom mixture; stir to combine. Transfer to prepared baking pan; sprinkle evenly with Parmesan cheese. Bake 15 minutes, until mixture is golden brown. Remove from oven; let stand 5 minutes. Divide evenly among 4 plates and serve.

 

 

 

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NOTES : Adaptation: Recipe calls for 1-1/2 tomatoes. I use three.

 

SERVING (1 1/4 CUPS) PROVIDES: 1/2 Fat, 3 1/4 Vegetables, 1 Protein, 2 Breads,

25 Optional Calories.

 

7 POINTS per serving

 

PER SERVING: 342 Calories, 10 g Total Fat, 4 g Saturated Fat, 22 mg Cholesterol, 436 mg

Sodium, 48 g Total Carbohydrate, 3 g Dietary Fiber, 17 g Protein, 254 mg Calcium

 

M.C. Formatted by Dina (mdkbweiss@erols.com) on 10/10/98.

 

 

 

 

[This message has been edited by Dina W (edited 12-24-2000).]

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