portobello turkey pasta bake
(1 rating)
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This recipe is from Taste of Home. The original used turkey which would be very good. I made a few changes and skipped the turkey. It is a very good meatless option. Very hearty and comforting... I plan to use left over turkey and make it that way after Thanksgiving! We loved it without the turkey. Just add a salad and you've got a quick meal. Hope you try it and love it!
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(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
20 Min
Ingredients For portobello turkey pasta bake
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3 cuncooked pasta, i used penne
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3 lgportobello mushrooms
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1 Tbspolive oil
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1 Tbspbutter
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1 tspgarlic, minced
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3 Tbspall purpose flour
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1 1/2 c2 % milk
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1/2 chalf and half
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3/4 tspsalt
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1/4 tsppepper
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1 cshredded mozzarella cheese, divided
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2 Tbspgrated parmesean cheese
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2 ccubed cooked turkey, skip if you want meatless
How To Make portobello turkey pasta bake
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1Cook pasta according to directions. With a spoon, scrape and remove gills of mushroms; slice caps.
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2In a large skillet heat oil and butter over medium-high heat. Add sliced mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add milk and half and half. Bring to a boil; cook and stir for 2 minutes or until thickened. If using turkey stir in now, with salt and pepper; heat through.
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3Drain pasta; add to turkey mixture and toss to coat. Stir in 3/4 cup mozzarella cheese.
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4Put in a greased 8 or 9 inch baking dish. Sprinkle with parmesean and remaining mozzarella cheese. Bake, uncovered, at 350 degrees for 20-25 minutes or until cheese is melted. Let stand 5 minutes and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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