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Portobello Penne Pasta Casserole

Reviewed: Sep. 12, 2010
I will definitely make again - maybe next week! I sauteed onion, then added the portobellos, but added a bit more time for browning. I cut margarine in half, and used more garlic. I only had non-fat milk and skim mozzarella, so used those. The resulting white sauce wasn't smooth and rich (obviously) so I tossed in ~ 1/2 c. of parmesan, kept stirring and it turned out great tasting and creamy. I used fresh spinach, stirred it into pasta and sauce, then added the rest of the ingredients along with sun-dried tomatoes. I forgot the soy sauce, so who knows how good it will be if I choose to make it correctly! Everyone at home said mmm good.
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