PERFECT PASTA AND CHEESE

1 jar Bechamel Sauce

2 teaspoons margarine

1/2 cup shallots; minced

2 cups mushrooms; sliced

1 1/2 cups shiitake mushroom caps; sliced

1/4 teaspoon salt

1/4 teaspoon pepper

3 cloves garlic; minced

3/4 cup fresh breadcrumbs

2 cups reduced-fat sharp cheddar cheese; divided

1/4 cup chives; chopped & divided

3 1/2 cups uncooked penne (tubular-shaped pasta)

1. Preheat oven to 350 degrees. Prepare Bechamel Sauce; keep warm.

2. Melt margarine in a large, non-stick skillet over medium-high heat. Add shallots; saute 1 minute. Stir in mushrooms, salt, pepper and garlic; saute 3 minutes or until liquid has evaporated. Set aside.

3. Combine breadcrumbs, 1/4 cup cheese and 1 tablespoon chives. Stir well; set aside. Add 1 3/4 cups cheese to Bechamel Sauce; stir until cheese melts. Cook pasta according to package directions, omitting salt and fat. Drain well; return pasta to pan. Add mushrooms, cheese sauce and 3 tablespoons chives; stir well.

4. Spoon pasta mixture into a 3-quart casserole; sprinkle with breadcrumb mixture. Bake for 30 minutes.

Yields 7 servings (Serving size = 1 cup)

CALORIES: 403; PROTEIN: 21g; FAT: 13g; CARBS: 52g; FIBER: 2g; CHOL: 25mg; IRON: 3mg; SODIUM: 527mg; CALC: 419mg.

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