Tortiglioni with Turkey and Mushrooms

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Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

225 g (1/2 lb) tortiglioni
1 medium onion, chopped
500 ml (2 cups / 220 g) mushrooms, sliced
30 ml (2 tbsp) olive oil
1 packet commercial béchamel sauce mix
250 ml (1 cup) milk
450 g (1 lb) cooked turkey, diced
375 ml (1 1/2 cups / 195 g) Swiss cheese, grated
75 ml (1/3 cup) flat parsley, chopped
Salt and freshly ground pepper, to taste
50 ml (1/4 cup) Italian-style bread crumbs

Directions

  1. In a large pot, cook the pasta al dente, following package directions. Drain without rinsing and set aside in a large bowl.
  2. Preheat oven to 180˚C / 350˚F.
  3. In a skillet, sauté the onion and mushrooms in the oil. Add to the pasta.
  4. In a saucepan, prepare the béchamel using only 1 cup of milk. Pour over the pasta.
  5. Add the turkey, half the cheese and the parsley. Season to taste with salt and pepper and toss gently.
  6. Transfer the mixture to an oven-to-table casserole and cover with the remaining cheese. Sprinkle with bread crumbs.
  7. Bake for about 30 minutes.
  8. Serve immediately.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2560