Prep 20 mins
Cook 50 mins
This is loosely based on a Martha Stewart recipe. It calls for strozzapreti (which means "preist strangler") and is shaped like a rolled towel. Serve this dish with a wonderful salad of greens or sliced tomatoes & onions, a healthy warm crusty 7 grain bread & some nice wine.
- 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)
- Bring a large pot of water to a boil.
- Add pasta; cook according to package instructions until al dente.
- Drain; set aside.
- Pulse bread in a food processor until coarse crumbs form (you should have 1 cup plus 2 tablespoons); set aside.
- Preheat oven to 375°.
- Whisk milk, flour, chopped sage, salt, and pepper in a medium saucepan.
- Bring to a boil, whisking often.
- Add 3 ounces cheese, and cook, whisking constantly, until thick enough that whisk leaves a trail, about 2 minutes more.
- Remove from heat, and set aside.
- Lightly coat six (10oz) gratin dishes with cooking spray.
- Set on a rimmed baking sheet, and space at least 1" apart; set aside.
- Toss mushrooms, pasta, and cheese mixture in a large bowl.
- Divide among prepared dishes.
- Crumble the remaining cheese over each, dividing evenly, and sprinkle with breadcrumbs.
- Cover each dish with foil.
- Bake until mushrooms are tender, 25 to 30 minutes.
- Remove foil.
- Bake until the breadcrumbs are browned, about 7 minutes more.
- Transfer to wire racks; let cool 5 minutes.
- Garnish each gratin with 2 sage leaves.