Portobello Pesto Pasta Casserole

Portobello Pesto Pasta Casserole

Portobello Pesto Pasta Casserole


Makes 4 servings


3 ounces uncooked angel hair pasta, broken into thirds
Nonstick cooking spray
6 ounces reduced-fat bulk pork sausage
6 ounces sliced Portobello mushrooms
2 tablespoons prepared pesto
1 cup packed stemmed spinach (about 2 ounces)
3 tablespoons Italian bread crumbs
1 tablespoon grated Parmesan cheese


  1. Preheat broiler. Cook pasta according to package directions, omitting salt and oil.
  2. Spray 12-inch nonstick skillet with cooking spray; place over medium heat. Add sausage; cook 4 minutes or until no longer pink, stirring to break up meat. Transfer sausage to plate; set aside.
  3. Coat sausage residue remaining in skillet with cooking spray. Add mushrooms to skillet. Coat mushrooms with cooking spray. Cook and stir over medium heat 4 minutes or until mushrooms are tender.
  4. Drain pasta. Place in pie plate. Toss pasta with pesto until evenly coated. Add spinach. Spread evenly over bottom of pie plate. Arrange mushrooms and sausage over top.
  5. Mix bread crumbs and cheese in small bowl; sprinkle over casserole. Broil 3 to 4 minutes or until light brown. Remove from oven; let stand 5 minutes before serving.

Nutritional Information

Serving Size: 1 cup casserole
Calories 211
Calories from Fat 26 %
Total Fat <6 g
Saturated Fat <2 g
Cholesterol 22 mg
Carbohydrate 27 g
Fiber 3 g
Protein 12 g
Sodium 452 mg

Dietary Exchange

Starch 2
Meat 1
Fat 1/2

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