8 oz. dry penne or elbow macaroni
12 oz. fresh white mushrooms, clean
2 tbsp. low fat, low cholesterol butter
1/8 tsp. nutmeg
1/4 c. bread crumbs
2 tbsp. freshly grated Parmesan cheese
2 tbsp. chopped parsley
1 c. grated Jarlsberg or Gruyere cheese
1 c. low fat Mozzarella or Fontina cheese
1 1/3 c. skim milk
2 eggs
1/2 tsp. paprika
Pinch of cayenne pepper
Salt to taste

1. Preheat oven to 350 degrees. Cook the pasta in boiling water until tender. Drain and reserve.

2. Trim mushroom stems; cut stems and caps into slices. Melt butter in a non- stick skillet. Raise heat to medium, add mushrooms and cook 3 minutes, or until tender. Sprinkle with nutmeg; set aside.

3. In a small bowl, combine bread crumbs, Parmesan and parsley. Reserve until ready to use.

4. Lightly grease a 2 1/2 quart oven proof casserole. Place 1/3 of the pasta on the bottom. Cover with 1/3 of the cheese. Repeat layers twice, ending with grated cheeses.

5. Whisk together milk, eggs, paprika, cayenne and salt. Pour over casserole. Sprinkle top with bread crumb mixture; bake for 1 hour or until top is golden and cheeses are melted and a bit bubble. Serves 6 to 8. Per serving (based on 7) 296 calories, 11 g fat, 84 mg cholesterol.