Baked Pasta with Shiitake Mushroom Sauce
|Shiitake mushrooms||4 Ounce (Fresh)|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Penne/Ziti without lines||1⁄2 Pound, cooked according to package directions|
|Evaporated skim milk||12 Ounce (1 Can)|
|Tomato sauce||1 Cup (16 tbs) (From A Jar)|
|Roasted sweet red peppers||1 , diced (From A Jar)|
|Hot red pepper flakes||1⁄4 Teaspoon|
Preheat the oven to 350° F.
Wash the mushrooms, discarding stems, and slice them.
Shake or spin them dry.
Heat the oil in a medium skillet and fry the mushrooms until they are brown, adding the garlic during the last minute of cooking.
Meanwhile, cook the penne according to the package directions.
Stir the cornstarch into the milk until there are no lumps.
Add the mixture to the mushrooms, and cook over medium heat, stirring constantly, until the sauce boils and thickens slightly.
Then stir in the tomato sauce, roasted pepper, and pepper flakes.
Combine the sauce and the pasta in a 3 1/2-quart casserole and bake, covered, for 30 minutes, or until bubbly throughout.
The casserole can be kept warm, covered, for 20 minutes.