1Cook the pasta in a large pot of boiling salted water to al dente according to package directions. Drain and return to the pot.
2Preheat the oven to 375°F. Grease a 1 1/2-quart baking dish generously with butter.
3In a frying pan, melt the butter. Saute the mushrooms, thyme, and a pinch of salt, stirring, until the mushrooms are tender. Remove the thyme stems.
4Add the mushrooms, soup, and 1 cup cheese to the cooked pasta. Stir to combine and transfer to the prepared baking dish. Sprinkle evenly with the remaining cheese. Bake until bubbly and golden, about 30 minutes.
In order to feed my pasta-loving soul, maintain my calorie intake, and nourish my body with veggies, I turn to these alternatives. From spaghetti squash, to zoodles, to swoodles, and more, I honestly can't get enough.