Individual Pasta Gratins With Goat Cheese/Sage/Mushrooms

• 17 58 ounces strozzapreti pasta or 17 58 ounces gemelli pasta or 17 58 ounces penne
• 3 ounces multigrain bread
• 3 12 cups skim milk
• 14 cup all-purpose flour
• 1 12 teaspoons finely chopped fresh sage
• 1 12 teaspoons coarse salt
• 14 teaspoon fresh ground pepper
• 5 12 ounces soft fresh goat cheese
• vegetable oil cooking spray
• 8 ounces portabella mushrooms (about 4 1/2 cups) or 8 ounces cremini mushrooms (about 4 1/2 cups) or 8 ounces button mushrooms, very thinly sliced (about 4 1/2 cups)
• 12 sage leaves (garnish)

1. Bring a large pot of water to a boil.
2. Add pasta; cook according to package instructions until al dente.
3. Drain; set aside.
4. Pulse bread in a food processor until coarse crumbs form (you should have 1 cup plus 2 tablespoons); set aside.
5. Preheat oven to 375.
6. Whisk milk, flour, chopped sage, salt, and pepper in a medium saucepan.
7. Bring to a boil, whisking often.
8. Add 3 ounces cheese, and cook, whisking constantly, until thick enough that whisk leaves a trail, about 2 minutes more.
9. Remove from heat, and set aside.
10. Lightly coat six (10oz) gratin dishes with cooking spray.
11. Set on a rimmed baking sheet, and space at least 1" apart; set aside.
12. Toss mushrooms, pasta, and cheese mixture in a large bowl.
13. Divide among prepared dishes.
14. Crumble the remaining cheese over each, dividing evenly, and sprinkle with breadcrumbs.
15. Cover each dish with foil.
16. Bake until mushrooms are tender, 25 to 30 minutes.
17. Remove foil.
18. Bake until the breadcrumbs are browned, about 7 minutes more.
19. Transfer to wire racks; let cool 5 minutes.
20. Garnish each gratin with 2 sage leaves.
21. Enjoy!

pasta, bread, milk, flour, fresh sage, coarse salt, ground pepper, goat cheese, vegetable oil cooking spray, portabella mushrooms, sage

Taken from www.food.com/recipe/individual-pasta-gratins-with-goat-cheese-sage-mushrooms-213469 (may not work)