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Try this turkey-penne bake with a glass of pinot noir and a mixed greens salad.

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary

hands-on:
18 mins
total:
1 hr 10 mins
Yield:
Serves 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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

  • 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.

  • 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.

  • 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.

Source

Cooking Light Real Family Food

Nutrition Facts

374 calories; fat 11.3g; saturated fat 5.9g; mono fat 3.4g; poly fat 0.7g; protein 31g; carbohydrates 36.2g; fiber 2.7g; cholesterol 76mg; iron 2.9mg; sodium 563mg; calcium 180mg.
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