Categories: Pasta- Pasta Sauce- Pizza- Flatbread

Ingredients

• 6 oz. whole-wheat corkscrew pasta
• 3 slices turkey bacon
• 2 tsp. extra virgin olive oil
• 1/2 medium onion, diced
• 2 cloves fresh garlic, minced
• 2 cups mushrooms, sliced
• 2 Tbsp. salt-free, dried herbs, Italian blend (divided)
• 1/2 tsp. black pepper
• 3 Tbsp. water
• 1 cup fat-free, plain Greek yogurt
• 3 Tbsp. low-fat Parmesan cheese, grated
• 1 cup low-moisture, part-skim mozzarella, shredded
• 3 Tbsp. panko bread crumbs (whole wheat if available)
• 1 tsp. extra virgin olive oil

Directions

1. Preheat oven to 400 degrees. Boil pasta according to package directions, omitting oil, butter, and salt. Reserve 1/4 cup past water after pasta is done.

2. Cook turkey bacon in microwave according to package directions, cool slightly and roughly chop. In medium size pot, heat 2 tsp. extra virgin olive oil over medium-low heat, add onion and garlic and saute until onions are soft. Add mushrooms, 1 Tbsp. Italian seasoning and pepper, cook for 2 minutes, add water and cook 2 more minutes.

3. In a separate bowl, combine yogurt, mozzarella and parmesan. Add yogurt mixture, pasta water and pasta to mushroom mixture and stir to combine all ingredients. Remove from heat and transfer to oven-safe 8 × 8 or 9 × 13-inchn dish.

4. Combine breadcrumbs, 1 Tbsp. Italian seasoning and 1 tsp. extra virgin olive oil and sprinkle evenly over the top of mac and cheese. Bake for 10 minutes and serve.

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