Mushroom and Mozzarella Pasta - Modified from Cooking for My Family
1 (8oz) package of whole wheat pasta (we used penne)
2 T butter
1/4 C flour
2 garlic cloves, minced
1 lb. mushrooms, sliced
1 tsp. basil
2 C milk
1 1/2 C mozzarella cheese, shredded
1 pkg. frozen spinach, cooked (we used Green Giant frozen, no sauce)
1/4 C low-sodium soy sauce (a little less)
Boil pasta according to package directions. Preheat oven to 350 degrees. Lightly grease a 9x13 pan and set aside.
Saute mushrooms in a non-stick pot, cooking for about 5 minutes. Then set aside.