Portobello Penne Pasta Casserole

Ingredients

• 1 package uncooked penne pasta , 8 ounce
• 2 tablespoons vegetable oil
• 0.5 pounds portobello mushrooms , thinly sliced
• 0.5 cups margarine
• 0.25 cups all-purpose flour
• 1 large clove garlic , minced
• 0.5 teaspoons dried basil
• 2 cups milk
• 2 cups shredded mozzarella cheese
• 1 package frozen chopped spinach , 10 ounce
• 0.25 cups soy sauce

Instructions

1. 1

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

2. 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. 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 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.

4. 4

   Bake 20 minutes in the preheated oven, until bubbly and lightly brown.