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Four-Cheese Turkey Pasta Bake Recipe

Four-Cheese Turkey Pasta Bake Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 35 min. YIELD:6 servings

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.

Nutritional Facts

1-1/4 cups equals 752 calories, 48 g fat (28 g saturated fat), 185 mg cholesterol, 1,026 mg sodium, 46 g carbohydrate, 3 g fiber, 34 g protein.

Reviews for Four-Cheese Turkey Pasta Bake

Sort By :
MY REVIEW
Reviewed Mar. 10, 2015

"Great way to use up leftover turkey after Thanksgiving. It makes a ton of food, though, so you'll be eating it for a while."

MY REVIEW
Reviewed Dec. 9, 2011

"This was awesome! Will be making this again."

MY REVIEW
Reviewed Nov. 29, 2011

"I served this to guests and received rave reviews and recipe requests. Yumm!"

MY REVIEW
Reviewed Oct. 29, 2011

"the only thing I did differently was instead of using bread crumb topping, I used crushed cornflake topping in place"

MY REVIEW
Reviewed Oct. 26, 2011

"This recipe was fantastic!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.