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.
- 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
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.