Prep Time
10 Mins
Cook Time
15 Mins
Bake Time
25 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Cook pasta according to package directions; drain and set aside.

Step 2

Melt 1/4 cup butter in a large skillet over medium-high heat; add onion, and sauté 7 to 10 minutes or until tender. Gradually stir in flour and next 3 ingredients until smooth; add milk, and cook, stirring constantly, 5 minutes or until thickened. Remove from heat, and stir in turkey, artichoke hearts, bell peppers, mushrooms, and wine.

Step 3

Layer a lightly greased 13- x 9-inch baking dish with half each of pasta, turkey mixture, and Parmesan cheese. Repeat layers with remaining pasta and turkey mixture.

Step 4

Combine remaining 1/2 cup Parmesan cheese, almonds, and parsley. Sprinkle evenly over casserole.

Step 5

Bake at 400° for 20 to 25 minutes or until bubbly and almonds are lightly toasted.

Step 6

*1 (12-ounce) package regular fettuccine may be substituted.

Step 7

Note: For testing purposes only, we used Ronzoni Fettuccine Florentine.

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