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Four-Cheese Turkey Pasta Bake

 Four-Cheese Turkey Pasta Bake
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
6 ServingsPrep: 30 min. Bake: 35 min.

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

  • Cook penne according to package directions. Drain; set aside.
  • 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

2 of 2

Four-Cheese Turkey Pasta Bake (continued)

Directions (continued)

  • melted. Stir in the mushrooms, cheeses and spices; cook just until
  • cheeses are melted. Add turkey and penne; heat through.
  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.