Baked Penne with Turkey
Source of Recipe
CD Kitchen
List of Ingredients
4 quarts water
4 1/3 tablespoons kosher salt
1 pound penne pasta
1 28 ounce can diced tomatoes
1 1/2 cups chopped cooked turkey
1 tablespoon dried basil
1 tablespoon dried oregano
12 ounces shredded mozzarella cheese
1 cup half and half
8 garlic cloves -- minced
1/2 teaspoon red pepper flakes
2 tablespoons grated Parmesan cheese
2 tablespoons bread crumbs -- fresh or
Recipe
Heat water in a 6 or 8 quart pot to a boil. Stir in
1/4 cup kosher salt; add the pasta. Reduce heat, if
necessary, to
maintain a slow boil. Cook 8 minutes, stirring
occasionally until pasta is al dente or just beyond
that point. Drain; set aside.
Meanwhile, heat oven to 350°F.
Combine tomatoes, turkey, basil, oregano, 1 1/2 cups
grated mozzarella, half and half and garlic in a
nonreactive large mixing bowl. Season with the
remaining 1 teaspoon salt and red pepper flakes.
Gently fold in the penne, taking care not to break up
the pasta. Spoon into a nonreactive 9x13" baking
dish.
Wipe the mixing bowl clean. Put in the remaining 1
1/2 cups mozzarella, Parmesan and bread crumbs;
combine. Spread over the top of the casserole. Cover
loosely with foil. Bake 20 minutes. Remove the foil;
bake 7-8 minutes until lightly browned.
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