Four-Cheese Turkey Pasta Bake |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Leftover turkey combines with penne and cheeses to make a classic comfort food. The pasta bake works with chicken, shrimp or beef, too. Ingredients:
8 ounces uncooked penne |
1 small onion, chopped |
2 tablespoons butter |
4 garlic cloves, minced |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 package (8 ounces) cream cheese, softened and cubed |
1 cup heavy whipping cream |
1 cup 2% milk |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1/2 cup shredded part-skim mozzarella cheese |
1/2 cup shredded parmesan cheese |
1/2 cup shredded swiss cheese |
1/4 teaspoon ground nutmeg |
1/4 teaspoon coarsely ground pepper |
2 cups cubed cooked turkey breast |
topping: |
1/2 cup seasoned bread crumbs |
3 tablespoons butter, melted |
Directions:
1. Cook penne according to package directions. Drain; set aside.
2. Meanwhile, in a large skillet, saute the onion in butter until tender. Add garlic; cook 2 minutes longer. Add the soup, cream cheese, cream and milk; cook and stir just until cream cheese is melted. Stir in the mushrooms, cheeses and spices; cook just until cheeses are melted. Add turkey and penne; heat through.
3. Transfer to a greased 2-1/2 qt. baking dish. In a small bowl, combine topping ingredients; sprinkle over pasta mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown. Yield: 6 servings.
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