Hi Andreana -
I just bought "The Complete Cooking Light Cookbook" at Costco a few weeks ago. This recipe is in it:

Linguine with Two Sauces
2 tsp olive oil
2 garlic cloves, minced
1 Tbsp chopped fresh basil
1/4 tsp black pepper
1/4 tsp salt
2 (14.5 oz) cans Italian-style diced tomatoes, undrained
4 qts water
1 lb uncooked linguine
Cooking spray
4 cups sliced cremini or button mushrooms (about 12 oz.)
1/2 cup all-purpose flour
2 cups 1% milk
1 cup (4 oz) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
1/2 cup dry white wine
1/2 tsp black pepper
1/4 tsp salt
1/4 cup (1 oz) grated fresh Parmesan cheese
Oregano sprigs (optional)
Preheat oven to 350º. Heat oil in nonstick skillet over medium heat. Add garlic and saute 30 seconds. Add basil, 1/4 tsp salt and tomatoes, cook over low heat 20 minutes, stirring occasionally. Set aside. Bring 4 quarts water to a rolling boil, add pasta, cook 10 minutes or until "al dente." Drain; keep warm. Place a large saucepan coated with cooking spray over medium-high heat until not. Add mushrooms, and cook 5 minutes. Remove from pan; set aside. Add flour to saucepan. Gradually add milk, stirring with a whisk until blended. Place four mixture over medium heat, and cook until thick (about 3 minutes), stirring constantly. Stir in Swiss cheese, wine, 1/2 tsp pepper, and 1/4 tsp salt. Cook until cheese melts (about 1 minute), stirring constantly. Remove from heat; stir in mushrooms. Combine linguine and mushroom sauce in a large bowl. Spoon linguine mixture into a 13x9-inch baking dish coated with cooking spray. Spread tomato sauce over linguine mixture; sprinkle with Parmesan cheese. Cover and bake at 350º for 20 minutes. Uncover and bake an additional 5 minutes. Garnish with oregano sprigs, if desired. Yield: 8 servings (serving size: 1-1/4 cups).
Calories 349 (19% from fat) FAT 7.2g PROTEIN 16.3g CARB 54.8g SODIUM 527mg