Recipe

Individual Pasta Gratins With Goat Cheese/sage/mushrooms Recipe

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Ingredients

5 1/2 oz soft fresh goat cheese .
vegetable oil cooking spray .
1 1/2 tsps coarse salt .
12 sage leaves (garnish) .
1/4 tsp fresh ground pepper .
17 5/8 oz strozzapreti pasta or gemelli pasta or penne .
1/4 c all-purpose flour .
3 oz multigrain bread .
3 1/2 c skim milk .
1 1/2 tsps finely sliced fresh sage .
8 oz portabella mushrooms or cremini mushrooms or button mushrooms, very thinly sliced (about 4 1/2 c)

Directions

Step #1 Bring a large pot of water to a boil.
Step #2 Add pasta; cook according to package instructions until al dente.
Step #3 Drain; set aside.
Step #4 Pulse bread in a food processor/blender until coarse crumbs form (you should have 1 c plus 2 tbsps); set aside.
Step #5 Preheat oven to 375°.
Step #6 Whisk milk, salt, sliced sage, flour, & pepper in a medium saucepan.
Step #7 Bring to a boil, whisking often.
Step #8 Add 3 oz cheese, & cook, until thick enough that whisk leaves a trail, whisking constantly, about 2 mins more.
Step #9 Remove from heat, & set aside.
Step #10 Lightly coat six (10oz) gratin dishes with cooking spray.
Step #11 Set on a rimmed baking sheet, & space at least 1" apart; set aside.
Step #12 Toss mushrooms, pasta, & cheese mixture In a large-ish bowl.
Step #13 Divide among prepared dishes.
Step #14 Crumble the remaining cheese over each, dividing evenly, & sprinkle with breadcrumbs.
Step #15 Cover up each dish with foil wrap.
Step #16 Bake until mushrooms are tender, 25 to 30 mins.
Step #17 Remove foil wrap.
Step #18 Bake until the breadcrumbs are browned, about 7 mins more.
Step #19 Transfer to wire racks; let cool 5 mins.
Step #20 Garnish each gratin with 2 sage leaves.
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