Wild Mushroom Pastitsio

Ingredients

• 0.3 teaspoon pepper black
• 8 ounce tomato sauce canned
• 4 cups fusilli pasta hot cooked
• 2 large eggs lightly beaten
• 1.5 tablespoons flour all-purpose
• 3 tablespoons parsley fresh chopped
• 2  garlic cloves minced
• 0.1 teaspoon ground nutmeg 
• 0.5 teaspoon kosher salt divided
• 2 cups milk 1% low-fat
• 16 ounce pre exotic mushroom blend chopped
• 4 teaspoons olive oil divided
• 1 cup onion chopped
• 1 tablespoon oregano fresh chopped
• 6 ounces part-skim mozzarella cheese shredded divided
• 1 teaspoon butter unsalted

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• baking pan
• aluminum foil
• broiler
• dutch oven

Directions

1. Preheat oven to 35
2. Heat 1 tablespoon oil in a Dutch oven over medium-high heat; swirl to coat.
3. Add onion and garlic; saut for 3 minutes or until tender.
4. Add mushrooms. Cook for 8 minutes or until liquid almost evaporates. Stir in oregano, 1/4 teaspoon salt, black pepper, nutmeg, and tomato sauce. Cook 2 minutes, stirring frequently.
5. Remove from heat; set aside.
6. Combine eggs and parsley in a large bowl.
7. Heat the remaining 1 teaspoon oil and butter in a medium saucepan over medium heat.
8. Sprinkle flour evenly into pan; cook 2 minutes, stirring constantly. Gradually add milk to flour mixture, stirring with a whisk until smooth. Bring to a boil; cook 2 minutes or until thickened, stirring frequently.
9. Remove from heat; let stand 4 minutes. Stir in remaining 1/4 teaspoon salt and 1 cup cheese. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk.
10. Add pasta to milk mixture; toss to combine.
11. Spread 2 cups pasta mixture in an 11 x 7-inch baking dish coated with cooking spray. Top with mushroom mixture. Top with remaining pasta mixture. Cover with foil coated with cooking spray.
12. Bake at 350 for 30 minutes.
13. Remove foil; sprinkle with remaining 1/2 cup cheese.
14. Preheat broiler.
15. Broil 5 minutes or until cheese melts.
16. Let stand 15 minutes.