Mushroom Rigatoni Bake

Recipe from Cooking Light:
This pasta was pretty good. Aubrey said he'd eat it again, and I agreed. However, I think next time I'll probably just use 8 ounces of mushrooms (total). I'll also mix some Mozzarella cheese with the Asiago. The Asiago is pretty strong like Parmesan, and you can easily substitute Parmesan cheese if you can't find Asiago.


Ingredients:
8 ounces uncooked rigatoni or radiatore pasta
1 tsp butter
1/4 cup shallots (1 large shallot)
8 ounces sliced shiitake mushroom caps
4 ounces sliced cremini mushrooms
1 TBSP chopped fresh thyme
1/2 tsp salt
1/4 tsp black pepper
3 garlic cloves, minced
1 TBSP dry sherry
1/4 cup all-purpose flour
2 cups 2% reduced-fat milk (I used skim)
1 cup (4-ounces) grated Asiago cheese, divided
Cooking spray
Thyme sprigs (optional)

Directions:
1. Preheat oven to 375-degrees.
2. Cook pasta according to package directions, omitting salt and fat. Drain well; set aside.
3. Melt butter in a large nonstick skillet over medium-high heat. Add shallots; saute 3 minutes. Add mushrooms, thyme, salt, pepper, and garlic; saute 8 minutes or until mushrooms are tender. Add sherry; cook 1 minute, stirring frequently. Remove from heat.
4. Place flour in a Dutch oven over medium-high heat; gradually add milk, stirring constantly with a whisk. Bring 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 1/2 cup cheese. Bake at 375 for 30 minutes or until cheese melts and begins to brown. Garnish with thyme sprigs, if desired. Yield: 4 servings (Serving size: about 1 and 1/2 cups)

Nutritional Content (per serving):
Calories 474; Fat 16g; Protein 21.8g; Carb 61.4g; Fiber 3.3g; Cholesterol 40mg; Iron 3.9mg; Sodium 745mg; Calcium 386mg