Shrimp and Mushroom Baked Pasta
Serves 4

Shrimp and Mushroom Baked Pasta
Tender shrimp and mushrooms are baked with whole wheat pasta creating an easy yet classic casserole.
1/2 pound penne pasta (whole wheat, whole grain or 1/2 whole wheat and 1/2 regular pasta)
1 tablespoon butter 2-3 cloves chopped garlic 1/4 cup chopped onion 1 tablespoon flour 1/2 cup low fat milk |
1/2 cup shredded Parmesan cheese
crushed red pepper flakes to taste 1/2 cup white wine 3/4 cups sliced mushrooms (about 1/4 pound) 1/2 pound shrimp, shells and tails removed 2 ounces Swiss cheese, chopped (about 2 thin slices) |
- Pre-heat oven to 350 degrees.
- Cook pasta according to package directions.
- In a large saucepan melt the butter over medium heat. Saute garlic and onions until tender.
- Remove the pan from the heat, stir in the flour.
- Return to heat, slowly add the milk, stirring constantly.
- Add 1/4 cup Parmesan cheese and the crushed pepper.
- Stir the pasta into the sauce.
- Pour the white wine into a large skillet. Cook the mushrooms and shrimp over medium high heat until shrimp turn pink. (about 3-4 minutes)
- Coat a baking dish with cooking spray. Layer 1/2 the pasta on the bottom of the dish, next all of the shrimp/mushroom mixture, then top with remaining pasta and sauce.
- Sprinkle Swiss and remaining Parmesan cheese over the top of the casserole.
- Cover and bake for 30-35 minutes.
Calories 454, Fat 12.9g, Cholesterol 144mg, Sodium 393mg
Carbohydrates 49.2g, Fiber 5.5g, Sugars 4.9g, Protein 29.8g
Carbohydrates 49.2g, Fiber 5.5g, Sugars 4.9g, Protein 29.8g