Mushroom Rigate Bake

This was adapted from Cooking Light

Cook 8 ounces penne rigate pasta, whole wheat. 

While the pasta is cooking you can slice the following:
1/4 cup shallots
8 ounces shiitake mushroom caps
4 ounces sliced baby portebello mushrooms
1 tablespoon fresh thyme
1 garlic clove-mince

Heat a skillet on medium high heat.
Melt 2 teaspoons butter, then add the shallots and saute for three minutes. 
Add mushrooms, thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic.  Stir frequently and  saute about 8 minutes.

Your pasta will likely be finished sometime during this process; drain and set aside.

Heat a dutch oven over medium high heat.
Add 1/4 cup whole wheat flour and gradually add 2 cups 2% milk, stirring constantly with a whisk.  Bring to a boil, cook one minute, constantly stirring.
Remove from heat, add 1/2 cup grated Asiago cheese and stir until melted.

Add the mushroom mixture and pasta the the sauce and toss well.
Spoon the mixture into an 8 inch square baking dish.
Sprinkle with 1/2 cup Asiago cheese (or mix it up and do some parmesean cheese)
Bake at 375 F for 20 minutes or until cheese melts and begins to brown.