The Dish: Turkey Pasta Bake

So I forgot to take a photo of tonight's glorious dinner, so I'll try to make it brief and hopefully leave your mouth watering and with the key ingredients to whip-up this yummy concoction in your own kitchen (where the smells will do more justice than a photo anyway).

Turkey Pasta Bake (sort of low-fat version)

Bechamel Sauce

3 Cups 1% milk (warmed - in a microwave safe bowl, works just fine)

4 Tblsp Butter (I thought about using the smart balance, maybe next time, but no promises of the consistency if you do go this route)

1/4 cup + 1/8 cup of all purpose flour

You can make this one day ahead...it definitely makes the next day so much easier.

Melt the butter and whisk in the flour until smooth. About 2 minutes. Slowly pour in the warm milk, while constantly whisking to ensure no lumps form. Stir/whisk the cream mixture for 15 minutes on medium to low heat. Don't let the milk boil or burn. Remove from heat. Stir in 1/2 tsp of salt, a pinch of white pepper (black works too) and a pinch of nutmeg (don't be afraid; it gives it that extra something that will make everyone else go OMG).

Let it cool. Refrigerate or use right away.

Turkey Bake Pasta

Bechamel Sauce

Pesto

1 1/2 pounds ground turkey

1 large onion chopped/diced in small pieces

3-4 garlic cloves chopped/minced

4 oz. mushrooms (pre-sliced)

salt

pepper

olive oil

16 0z. box of favorite pasta (I used penne)

Preheat oven to 400 degrees.

Boil a large pot of water and cook pasta according to directions. Drain.

Heat a large pan with 2 - 3 tblsp of olive oil on medium-high. Sautee the onions for about 3-4 minutes, add the garlic and sautee for 1-2 minutes. Add the turkey, season with salt and pepper and cook through (no pink left). Add the mushrooms and cook for about 2 more minutes. Mushrooms should still be firm. Reduce heat to medium-low. Stir in the bechamel sauce and add 2-3 tablespoons of pesto (home made or store bought). Heat through. Season with more salt and pepper if desired. Remove from heat.

Stir in the cooked pasta with the creamy-pesto-turkey mixture and spread into a 13 x 9 inch dish. Cover with mozzarella and parmesan cheese for a cheesy crust.

Cook uncovered for 20 minutes or until cheese has a nice golden color.

Serve with a salad.

happy cooking & yummy eating