Baked Pasta w/ Bechamel, Mushrooms, and Speck
- Number of Servings: 4
Ingredients
Melt butter in a medium nonstick saucepan over medium-low heat. Whisk in the flour, then gradually add the milk, whisking constantly, until smooth. Stir in the salt, pepper, thyme, and nutmeg. Reduce the heat and simmer, whisking constantly, until the mixture boils and thickens, about 10 minutes.
Meanwhile, cook the mushrooms in a non-stick pan sprayed with cooking spray. Add the speck towards the end and cook for approximately 5-10 minutes.
Mix the bechamel, speck and mushrooms and the pasta together and add the parmesan. Bake at 350 degrees until heated throughout.
Number of Servings: 4
Recipe submitted by SparkPeople user SMO203.
1 tablespoon of butter1/4 cup of all-purpose flour3 cups of low-fat (2% milk)1/4 teaspoon of salt1/8 teaspoon ground white pepper1 sprig of fresh thyme, or pinch driedPinch Nutmeg6 slices (approx 90g) of speck2 cups or more of mushrooms1 cup of parmasan cheese
Melt butter in a medium nonstick saucepan over medium-low heat. Whisk in the flour, then gradually add the milk, whisking constantly, until smooth. Stir in the salt, pepper, thyme, and nutmeg. Reduce the heat and simmer, whisking constantly, until the mixture boils and thickens, about 10 minutes.
Meanwhile, cook the mushrooms in a non-stick pan sprayed with cooking spray. Add the speck towards the end and cook for approximately 5-10 minutes.
Mix the bechamel, speck and mushrooms and the pasta together and add the parmesan. Bake at 350 degrees until heated throughout.
Number of Servings: 4
Recipe submitted by SparkPeople user SMO203.
Nutritional Info Amount Per Serving
- Calories: 764.2
- Total Fat: 22.7 g
- Cholesterol: 94.5 mg
- Sodium: 1,060.7 mg
- Total Carbs: 100.2 g
- Dietary Fiber: 11.0 g
- Protein: 39.2 g
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