Portobello Pasta Bake

By á-10881

Originally published as Portobello Pasta Bake in Taste of Home October/November 2012, p95

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 (4 ounces) shredded part-skim mozzarella cheese, divided
• 2 tablespoons grated Parmesan cheese

Preparation

Step 1

•Cook pasta according to package directions. With a spoon, scrape and remove gills of mushrooms; slice caps.
•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 for 2 minutes or until thickened. Stir in the turkey, salt and pepper; heat through.
•Drain pasta; add to turkey mixture and toss to coat. Stir in 3/4 cup mozzarella cheese.
•Transfer to a greased 8-in. square baking dish. Sprinkle with Parmesan cheese and remaining mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Yield: 4 servings.