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Penne and Mushroom Casserole - 7 Points

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Old 08-18-1999, 11:31 PM   #1
Cowboy Up Chick
 
Join Date: Aug 1999
Location: Tucson, Arizona
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* Exported from MasterCook *

Penne and Mushroom Casserole

Recipe By : WW Slim Ways Hearty Meals
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 shallots -- sliced
1 clove garlic -- minced
4 cups sliced mushrooms
3 medium tomatoes -- seeded and diced
1 teaspoon fresh thyme leaves -- minced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 cup part-skim ricotta cheese
3 tablespoons parmesan cheese -- freshly grated

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.

WW: 7 pts.

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