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Portobello Pasta Bake

Total Time

Prep: 20 min. Bake: 20 min.

Makes

4 servings

I always plan to use this recipe right after Thanksgiving Day. Leftover turkey never tasted so good. — Preci D'Silva, Dubai
Portobello Pasta Bake Recipe photo by Taste of Home

Ingredients

  • 2-1/2 cups uncooked multigrain spiral pasta
  • 3 large portobello mushrooms
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups 2% milk
  • 1/3 cup heavy whipping cream
  • 2 cups cubed cooked turkey
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 2 tablespoons grated Parmesan cheese

Directions

  1. Preheat oven to 350°. Cook pasta according to package directions. With a spoon, scrape and remove gills of mushrooms; slice caps.
  2. In a large skillet, heat oil and butter over medium-high heat. Add sliced mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add milk and cream. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, salt and pepper; heat through.
  3. Drain pasta; add to turkey mixture and toss to coat. Stir in 3/4 cup mozzarella cheese.
  4. Transfer to a greased 8-in. square baking dish. Sprinkle with Parmesan cheese and remaining mozzarella cheese. Bake, uncovered, 20-25 minutes or until cheese is melted.

Nutrition Facts

1-1/2 cups: 551 calories, 25g fat (12g saturated fat), 128mg cholesterol, 822mg sodium, 41g carbohydrate (7g sugars, 5g fiber), 39g protein.

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