Turkey Tetrazzini

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Turkey Tetrazzini

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Servings

Named for a famous opera singer, this classic pasta casserole gets a fresh look with curly fusilli pasta and a crunchy breadcrumb and cheese topping. If you don’t have leftover turkey, try it with cooked chicken.

Ingredients

6 tbsp unsalted butter
1 lb white mushrooms, sliced
salt and pepper, freshly ground
1/4 cup all purpose flour
2 cups reduced fat milk
2 cups chicken broth
1/4 cup Amore Tomato Paste
2 tsp Amore Garlic Paste
1 tsp Amore Herb Paste
1 16-oz package fusilli pasta or rotelle
4-6 cups diced cooked turkey
1 cup thawed frozen peas
1 cup grated parmesan cheese
1/2 cup panko or plain dry bread crumbs

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INSTRUCTIONS

Preheat the oven to 350 degree F. Butter a 13" x 9" x 2" casserole dish.
Melt 2 tbsp butter in a large skillet over medium heat. Add the mushrooms, stir often until the juices evaporate and the mushrooms are lightly browned. Remove mushrooms.
Melt the remaining butter over medium heat. Add the flour and cook 2 minutes. Stir in the milk and chicken until sauce comes to the boil and thickens (3 - 5 minutes). Mix in the Amore Tomato, Garlic and Herb Pastes. Add salt and pepper to taste.
Bring a large pot of water to boiling. Add salt and pasta. Cook, stirring occasionally, until the pasta is tender but firm (al dente). Drain and return to the pot.
Add sauce from the skillet, mushrooms, turkey, peas and 1/2 cup of the grated cheese to the pasta. Toss well and place the mixture into the prepared casserole dish. Stir together breadcrumbs and remaining 1/2 cup of parmesan cheese. Sprinkle the mixture over the top.
Bake for 45 minutes or until the top is browned and the sauce is bubbling.