1 (14-ounce) can artichoke hearts, drained and chopped
1 (7-ounce) jar roasted red bell peppers, drained and chopped
1 (6-ounce) jar sliced mushrooms, drained
1 cup white wine
1 cup freshly shredded Parmesan cheese, divided
1 cup sliced almonds
3 tablespoons chopped fresh parsley
How to Make It
Cook pasta according to package directions; drain and set aside.
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.
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.
Combine remaining 1/2 cup Parmesan cheese, almonds, and parsley. Sprinkle evenly over casserole.
Bake at 400° for 20 to 25 minutes or until bubbly and almonds are lightly toasted.
*1 (12-ounce) package regular fettuccine may be substituted.
Note: For testing purposes only, we used Ronzoni Fettuccine Florentine.