PORTOBELLO PASTA BAKE

Portobello Pasta Bake image

I always plan to use this recipe right after Thanksgiving Day. Leftover turkey never tasted so good. - Preci D'Silva, Dubai

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

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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

Steps:

Preheat oven to 350°. 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 2 minutes or until thickened. Stir in 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, 20-25 minutes or until cheese is melted.

Nutrition Facts : Calories 551 calories, Fat 25g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 822mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 5g fiber), Protein 39g protein.