Ingredients
8 ounces medium-sized pasta 1 tablespoon butter or margarine 3 tablespoons flour ¼ teaspoon dry mustard 2½ cups skim milk 1 teaspoon minced garlic 1½ teaspoons reduced-sodium soy sauce 1/4 teaspoon ground black pepper Dash of hot pepper sauce ½ cup coarsely chopped mushrooms ¼ cup minced onion ½ cup finely diced red bell pepper 1 tablespoon water ½ cup ricotta cheese (part skim) ¼ cup diced cheddar cheese 1/4 cup diced Monterey Jack cheese 2 tablespoons grated Parmesan cheese 1 teaspoon dry basil 1½ cups seasoned dried bread crumbs Nonstick cooking spray
Directions
Cook the pasta according to package directions until al dente. Drain in a colander. Preheat the oven to 400°F. In a large saucepan, melt the butter over medium heat. Stir in the flour and mustard. Cook, stirring constantly, for 1 minute. Slowly whisk in milk until smooth. Stir in garlic, soy sauce, black pepper, and hot pepper sauce. Cook, whisking often, until the sauce thickens. Remove from the heat and set aside. In a large nonstick skillet, combine the mushrooms, onion, bell pepper, and water. Cook over medium-high heat for about 5 minutes, or until the vegetables are softened. Fold into the sauce. Add the pasta, ricotta, Cheddar, Monterey Jack, Parmesan, and basil to sauce. Coat a 9" x 9" baking dish with cooking spray. Transfer the pasta mixture to the dish and top with the bread crumbs. Bake at 400°F for 20 minutes, or until heated through and golden on top.