Individual Pasta Gratins With Goat Cheese/sage/mushrooms

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 17 5/8 ounces strozzapreti pasta or 17 5/8 ounces gemelli pasta or 17 5/8 ounces penne
• 3 ounces multigrain bread
• 3 1/2 cups skim milk
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons finely chopped fresh sage
• 1 1/2 teaspoons coarse salt
• 1/4 teaspoon fresh ground pepper
• 5 1/2 ounces soft fresh goat cheese
• vegetable oil cooking spray
• 8 ounces portabella mushrooms (about 4 1/2 cups) or 8 ounces cremini mushrooms (about 4 1/2 cups) or 8 ounces button mushrooms, very thinly sliced (about 4 1/2 cups)
• 12 sage leaves (garnish)

Recipe

• 1 bring a large pot of water to a boil.
• 2 add pasta; cook according to package instructions until al dente.
• 3 drain; set aside.
• 4 pulse bread in a food processor until coarse crumbs form (you should have 1 cup plus 2 tablespoons); set aside.
• 5 preheat oven to 375°.
• 6 whisk milk, flour, chopped sage, salt, and pepper in a medium saucepan.
• 7 bring to a boil, whisking often.
• 8 add 3 ounces cheese, and cook, whisking constantly, until thick enough that whisk leaves a trail, about 2 minutes more.
• 9 remove from heat, and set aside.
• 10 lightly coat six (10oz) gratin dishes with cooking spray.
• 11 set on a rimmed baking sheet, and space at least 1" apart; set aside.
• 12 toss mushrooms, pasta, and cheese mixture in a large bowl.
• 13 divide among prepared dishes.
• 14 crumble the remaining cheese over each, dividing evenly, and sprinkle with breadcrumbs.
• 15 cover each dish with foil.
• 16 bake until mushrooms are tender, 25 to 30 minutes.
• 17 remove foil.
• 18 bake until the breadcrumbs are browned, about 7 minutes more.
• 19 transfer to wire racks; let cool 5 minutes.
• 20 garnish each gratin with 2 sage leaves.
• 21 enjoy!