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Ingredients

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Directions

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  • Heat oven to 350°. Bring a large pot of lightly salted water to boiling. Add campanelle and cook 8 minutes, or about 1 to 2 minutes less than package directions. Drain and set aside.

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  • Meanwhile, in a large saucepan, heat 1 tablespoon of the butter and the oil over medium heat. Add shallots and cook 3 minutes. Stir in mushrooms and thyme; cook 5 to 7 minutes. Add garlic and cook another 1 to 2 minutes.

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  • Add remaining 1 tablespoon butter to saucepan; when melted, sprinkle in flour, whisking for 2 minutes. Pour in milk, whisking until liquid comes to a boil. Simmer until thickened, about 3 minutes. Remove from heat and stir in cheese, salt and pepper until smooth. Stir in cooked campanelle.

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  • Pour mixture into a 13 x 9 x 2-inch baking dish. Bake at 350° for 20 minutes, until lightly browned and bubbly.

Nutrition Facts

475 calories; 19 g total fat; 10 g saturated fat; 52 mg cholesterol; 421 mg sodium. 56 g carbohydrates; 3 g fiber; 22 g protein;

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