Linguine With Two Sauces

Ingredients

• 12 ounces button mushrooms sliced
• 29 ounce tomatoes diced italian-style undrained canned
• 8 cups pasta hot cooked uncooked ( 1 pound pasta)
• 0.5 cup cooking wine dry white
• 0.5 cup flour all-purpose
• 1 tablespoon basil fresh chopped
• 2  garlic cloves minced
• 2 cups milk 1% low-fat
• 2 teaspoons olive oil 
• 0.3 cup parmesan cheese fresh grated
• 0.8 teaspoon pepper divided
• 0.5 teaspoon salt divided
• 4 ounces swiss cheese shredded reduced-fat reduced-sodium (such as Alpine Lace)

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 35
2. Heat oil in a nonstick skillet over medium heat.
3. Add garlic; saut 30 seconds.
4. Add basil, 1/4 teaspoon pepper, 1/4 teaspoon salt, and tomatoes; cook over low heat 20 minutes, stirring occasionally. Set aside.
5. Place a large saucepan coated with cooking spray over medium-high heat until hot.
6. Add mushrooms, and cook 5 minutes.
7. Remove from saucepan, and set aside.
8. Add flour to saucepan. Gradually add milk, stirring with a whisk until blended.
9. Place flour mixture over medium heat, and cook until thick (about 3 minutes), stirring constantly. Stir in Swiss cheese, wine, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Cook until cheese melts (about 1 minute), stirring constantly.
10. Remove from heat, and stir in mushrooms.
11. Combine linguine and mushroom sauce in a large bowl. Spoon linguine mixture into a 13 x 9-inch baking dish coated with cooking spray.
12. Spread tomato sauce evenly over the linguine mixture, and sprinkle with Parmesan cheese. Cover and bake at 350 for 20 minutes. Uncover and bake an additional 5 minutes.
13. Garnish with oregano sprigs, if desired.