Sausage Mushroom Baked Penne

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• 8 ounces uncooked penne pasta
• 2 teaspoons butter
• 1/4 cup sliced shallots
• 12 oz sliced assorted mushrooms
  
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 garlic cloves, minced
• 1# browned Italian sausage
  
• 1 tablespoon dry sherry
• 1/3 cup all-purpose flour
• 2 cups 2% reduced-fat milk
• 1 cup (4 ounces) grated Asiago cheese, divided
• Cooking spray
• Thyme sprigs (optional)

Preparation

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 and add cooked sausage.

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.