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I try to find imaginative ways to use leftovers—especially turkey. This pasta toss is lightly coated with tomato sauce and accented with fresh mushrooms. For make-ahead convenience, prepare the recipe as directed, then transfer it to a casserole dish. Refrigerate up to 24 hours or freeze 2-3 months, then bake until heated through.—Patricia Kile, Elizabethtown, Pennsylvania.
This recipe is:
Quick
Nutritional Analysis: 1 cup (calculated with cheese) equals 338 calories, 7 g fat (1 g saturated fat), 27 mg cholesterol, 362 mg sodium, 51 g carbohydrate, 4 g fiber, 19 g protein.
Originally published as Italian Turkey Skillet in Quick Cooking November/December 2005, p23
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Reviewed on Jan. 20, 2012 by katlaydee3
This was a good recipe; very quick and easy to throw together. I accidentally grabed the wrong can and used stewed tomatoes instead but it came out fine.
Reviewed on Jan. 11, 2012 by stephanieann1983
I like this recipe but it wasn't one of my favorites. I like my pasta dishes to be more saucy and have more flavor. It was fine for a quick meal after coming home from a long day of meetings.
Reviewed on Nov. 28, 2011 by Vicky2468
My family enjoyed this for dinner on Sunday. I made 2 turkeys and have lots of leftovers but didn't want the same dinner again. I would add another can of diced tomatoes and/or use 3/4 of box of linguine as we like our pasta with extra sauce. I took my leftover pasta for lunch as work today and it was very good!
Reviewed on Jul. 27, 2011 by kyle1987
I chopped the ham, doubled the four & milk and served it all over rice. Very good!
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