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.

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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)

1. Pre-heat oven to 350 degrees.
2. Cook pasta according to package directions.
3. In a large saucepan melt the butter over medium heat. Saute garlic and onions until tender.
4. Remove the pan from the heat, stir in the flour.
5. Return to heat, slowly add the milk, stirring constantly.
6. Add 1/4 cup Parmesan cheese and the crushed pepper.
7. Stir the pasta into the sauce.
8. 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)
9. 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. 
10. Sprinkle Swiss and remaining Parmesan cheese over the top of the casserole.
11. 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