Portobello Turkey Pasta Bake
We loved it without the turkey. Just add a salad and you've got a quick meal.
Hope you try it and love it!
★★★★★ 1 vote5
3 cuncooked pasta, i used penne
3 largeportobello mushrooms
1 Tbspolive oil
1 tspgarlic, minced
3 Tbspall purpose flour
1 1/2 c2 % milk
1/2 chalf and half
1 cshredded mozzarella cheese, divided
2 Tbspgrated parmesean cheese
2 ccubed cooked turkey, skip if you want meatless
How to Make Portobello Turkey Pasta Bake
- Cook pasta according to directions. With a spoon, scrape and remove gills of mushroms; slice caps.
- In 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.
- Drain pasta; add to turkey mixture and toss to coat. Stir in 3/4 cup mozzarella cheese.
- Put 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.