2 cups whole wheat penne pasta
1 jar strained canned corn
½ cup parmesan cheese
¼ cup bisquik mix
4 tbsp margarine
1 cup skim milk
1 egg
Directions:
Boil water and add a big pinch of salt, add pasta and cook until Al dente, and strain. Mix pasta together with corn. In a separate small sauce pan, heat 3 tbsp of margarine until melted. Stir in bisquik mix until mixture pulls away from the edges and the flour is cooked all the way through. Whisk in skim milk until well thickened. Mix almost full amount of parmesan cheese into the sauce and adjust with extra margarine. Let cool slightly and temper whisked egg into the mixture. In a small non stick small sauté pan, spray with cooking spray oil, and with a small amount of parmesan cheese, cover the bottom, then pour pasta mixture onto the pan, then sprinkle the rest of cheese over the top. Place in oven for about 25 minutes, or until browning on top forms. Let cool.
For plating, invert pan onto a plate.
Penne bake
