ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Baked Penne with Turkey

Oxmoor House
Hands-On time 18 mins
Total time 1 hr, 10 mins
Yield Serves 10
Try this turkey-penne bake with a glass of pinot noir and a mixed greens salad.

Ingredients

  • 12 ounces uncooked penne (tube-shaped pasta)
  • 1 tablespoon olive oil
  • 2 (8-ounce) packages presliced mushrooms
  • 2 tablespoons dry sherry
  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • 1 tablespoon water
  • 5 tablespoons all-purpose flour
  • 3 cups organic vegetable broth
  • 1 cup milk
  • 1 tablespoon fresh thyme leaves
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup unsalted butter
  • 4 cups chopped cooked turkey breast
  • 1 cup frozen petite green peas, thawed
  • 4 ounces grated fresh Parmesan cheese (about 1 cup), divided
  • Cooking spray
  • Thyme leaves (optional)

Nutrition Information

  • calories 374
  • caloriesfromfat 0.0 %
  • fat 11.3 g
  • satfat 5.9 g
  • monofat 3.4 g
  • polyfat 0.7 g
  • protein 31 g
  • carbohydrate 36.2 g
  • fiber 2.7 g
  • cholesterol 76 mg
  • iron 2.9 mg
  • sodium 563 mg
  • calcium 180 mg

How to Make It

  1. Preheat oven to 350°.

  2. Cook pasta according to package directions, omitting salt and fat. Drain and return to pan. Cover and keep warm.

  3. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add mushrooms; cook 8 minutes or until browned and tender, stirring occasionally. Stir in sherry, scraping pan to loosen browned bits. Cook 1 minute or until liquid evaporates. Remove mushrooms from pan. Add onion and garlic to pan; sauté over medium heat 4 minutes. Add 1 tablespoon water; cook 1 minute or until tender, stirring constantly.

  4. Place flour in a large saucepan; gradually add vegetable broth and next 4 ingredients (through pepper), stirring with a whisk until blended. Place over medium heat; cook until thick (about 5 minutes), stirring constantly. Add butter, stirring until melted. Add sauce, mushrooms, onion mixture, turkey, peas, and 1/2 cup cheese to pasta, stirring until cheese melts. Pour mixture into a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese.

  5. Bake, uncovered, at 350° for 25 minutes. Let stand 5 minutes. Garnish with thyme, if desired.

  6. Kids Can Help: Kids can combine the sauce, turkey, peas, onion mixture, and mushrooms with the pasta, and then sprinkle the cheese on top before it bakes.

Cooking Light Real Family Food