Creamy Baked Penne & Turkey
Weeknight dinners feeling a little blah? Don't fret! Easy, delicious and healthy Baked Penne with ground Turkey is here to drive a way those weeknight blues.
Ingredients
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Preparation
- Preheat oven to 350 degrees.
- Bring a large pot of salted water to a boil.
- Place Penne in boiling water and cook 9-11 minutes until done.
- Drain and return to pan.
- Set aside and cover to keep warm.
- Heat a large nonstick skillet over medium-high heat.
- Add oil to pan and swirl to coat.
- Brown ground turkey.
- Remove from pan and set aside.
- Add mushrooms to the pan and cook 6-8 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, set aside with turkey.
- Add onion and garlic to the same pan you cooked the turkey and mushrooms in.
- Sauté over medium heat 4 minutes until tender, stirring occasionally.
- Place butter in a large saucepan over medium heat.
- Once melted add flour and whisk together to form a paste.
- Cook for 1 minute.
- Gradually add vegetable broth and milk, stirring with a whisk constantly until blended smooth.
- Season with thyme , salt and pepper.
- Cook until thickened, about 4 minutes, stirring constantly.
- 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 for 25 minutes.
- Let stand 5 minutes.
- Serve in bowls and top with additional cheese if desired.
There is no nutrition information available on this recipe.