Baked Penne with Turkey

Baked Penne with Turkey Recipe
Oxmoor House
Try this turkey-penne bake with a glass of pinot noir and a mixed greens salad.

Yield:

Serves 10

Recipe from

Recipe Time

Hands-On: 18 Minutes
Total: 1 Hour, 10 Minutes

Nutritional 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

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)

Preparation

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.

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.

Note:

Amanda Haas,

Cooking Light Real Family Food

September 2012
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