Four-Cheese Turkey Pasta Bake
TOTAL TIME: Prep: 30 min. Bake: 35 min.
YIELD: 6 servings.
Leftover turkey combines with penne and cheeses to make a classic comfort food. The pasta bake works with chicken, shrimp or beef, too.—Mary Cokenour, Monticello, Utah
Ingredients
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8 ounces uncooked penne
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1 small onion, chopped
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2 tablespoons butter
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4 garlic cloves, minced
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 package (8 ounces) cream cheese, softened and cubed
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1 cup heavy whipping cream
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1 cup 2% milk
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1 jar (4-1/2 ounces) sliced mushrooms, drained
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1/2 cup shredded part-skim mozzarella cheese
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1/2 cup shredded Parmesan cheese
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1/2 cup shredded Swiss cheese
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1/4 teaspoon ground nutmeg
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1/4 teaspoon coarsely ground pepper
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2 cups cubed cooked turkey breast
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TOPPING:
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1/2 cup seasoned bread crumbs
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3 tablespoons butter, melted
Directions
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1.
Cook penne according to package directions. Preheat oven to 350°.
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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.
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3.
Transfer to a greased 2-1/2 qt. baking dish. In a small bowl, combine topping ingredients; sprinkle over pasta mixture. Bake, covered, 25 minutes. Uncover; until bubbly and golden brown, 10-15 minutes longer.
Nutrition Facts
1-1/4 cups: 752 calories, 48g fat (28g saturated fat), 185mg cholesterol, 1026mg sodium, 46g carbohydrate (6g sugars, 3g fiber), 34g protein.
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