Serves: 4
Creamy pasta filled with turkey and veggies is great to serve any night of the week. I’ve made it with whole grain pasta so it is a little more mind smart but the rest is just goodness in baking dish. You will want more than one serving of this pasta.
Ingredients
375 grams of dry whole grain pasta cooked per directions
½ cup butter
½ cup flour
4 cups milk
1 tsp paprika
1 cup grated parmesan cheese
2 cups shredded Friulano Montasio cheese
¼ cup finely chopped parsley
2 tbsp olive oil
1 cup chopped onion
1 cup finely chopped carrots
1 cup chopped bell peppers
1 pound turkey breast cubed into ½ inch chunks
1 tsp rosemary
1 tsp thyme
1 tsp hot pepper flakes
1 – 540 ml can Aylmer’s Accents petite cut tomatoes
2 tbsp tomato paste
1 cup shredded mozzarella
Cooking spray
Directions
Preheat oven to 390°F
Melt butter in a saucepan and whisk in flour until thick saucy consistency
Pour in four cups of milk and keep whisking until well blended
Whisk in paprika and both cheeses until well blended. It will be a thick white sauce.
Take off of heat and set aside
Heat oil in large skillet and sauté onion, carrots and pepper until carrots are soft
Add turkey, rosemary, thyme and pepper flakes and sauté until turkey is almost cooked
Pour in can of tomatoes and tomato paste and simmer for ten minutes
Spray a 9 x 12 inch baking dish with cooking spray
Stir white sauce and add parsley while stirring
Spread 1/3 of the white sauce on the bottom
Spoon in ½ of the meat mixture on top of white sauce
Spoon in ½ of the pasta on top of meat mixture
Add a second layer of white sauce (1/3 of it), meat mixture and pasta
Top with last 1/3 of white sauce and sprinkle mozzarella
Cook for 30 minutes until cheese is golden brown
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