This past Saturday’s splurge meal was Portobello Penne Pasta Casserole. It wasn’t new to us. It wasn’t difficult. It is a splurge meal simply by virtue of the fact that it’s awesome. Also, there’s butter involved.
I made the following changes:
- I used an entire 16 oz. package of penne and it was whole wheat
- I used 12 oz. of portobellos
- I used butter instead of margarine
- I never know what kind of milk to which they’re referring in things like this so I used one cup of whole and one cup of skim to make up the two cups it calls for
- I used 8 oz. (which is about 2 shredded cups of most cheeses) of monterrey jack cheese in the sauce and sprinkled just enough mozzarella to cover on top after everything was mixed together (maybe a 1/2 cup, shredded?)
- I used 16 oz. of spinach and squeezed it out thoroughly
- I used light soy sauce
This dish became an instant family favorite when I first made it in early September. It’s definite comfort food, but is meatless (fitting the qualifications of the dinner guests we had at the time). It’s perfect served with a spinach salad and a glass of wine. Plus, it’s relatively easy, which is very important on a weekend when we’re trying to finish projects around the house.
Here’s a picture:
The picture really doesn’t do it justice, but I promise it’s fantastic!