Reviewed on Sep. 19, 2012 by keverwann
Made a few (or a lot, depending on how you look at it) changes to make this meatless and to suit the ingredients we had on hand: three-color rotini for the multigrain pasta, 5 oz (would have been better with 8 oz) white button mushrooms (cut in half and then sliced) for the portobellos, 2 Tbsp olive oil and left out the butter, 3 cups broccoli florets for the turkey, and Monteray Jack cheese for the mozzarella cheese.
I also baked it in the same (oven-proof) skillet I sauted the mushrooms in - a 10-inch, non-stick skillet - for 10 minutes. But, next time I won't even bother with the oven and save the heat in my house. Using an already hot skillet meant that I could have just put on the cheese, covered the skillet, and waited 5 minutes for the cheese to melt.
The whole family liked it and my two-year old even asked for seconds!