A full cup of Italian Asiago cheese gives body and flavor to the velvety sauce, which is laced with sherry.
- 8 ounces uncooked gigli or radiatore pasta
- 2 teaspoons butter
- 1/4 cup sliced shallots
- 8 ounces sliced shiitake mushroom caps
- 4 ounces sliced cremini mushrooms
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- 1 tablespoon dry sherry
- 1/4 cup all-purpose flour
- 2 cups 2% reduced-fat milk
- 1 cup (4 ounces) grated Asiago cheese, divided
- Cooking spray
- Thyme sprigs (optional)
Preheat oven to 375°. Cook pasta according to the package directions, omitting salt and fat. Drain well. Set cooked pasta aside.
Melt butter in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes. Add mushrooms, 1 tablespoon thyme, salt, pepper, and garlic; sauté 8 minutes or until mushrooms are tender. Add sherry; cook 1 minute, stirring frequently. Remove from heat.
Place flour in a Dutch oven over medium-high heat; gradually add milk, stirring constantly with a whisk. Bring mixture to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 cup cheese, stirring until melted. Add pasta and mushroom mixture to cheese mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese. Bake at 375° for 30 minutes or until cheese melts and begins to brown. Garnish with thyme sprigs, if desired.