Turkey Parmesan Baked Rotini
Ingredients
For the Sauce:
- 2-½ cups whole milk
- 1-½ cups turkey stock
- ⅓ cup butter
- 3 tbsp. all-purpose flour
- ¼ tsp. black pepper
- ½ tsp. sea salt
- 2 tbsp. dry summer savory or 1 tsp. dry thyme
- 2 tbsp. Dijon mustard
For the Turkey Parmesan Baked Rotini:
- 3 cups rotini pasta, uncooked
- 3 cups leftover cooked turkey, cut in chunks
- 1 cup Parmesan cheese, freshly grated
- 3 cups low fat mozzarella cheese, grated
- 1 cup button mushrooms, chopped, optional
- 1 large roasted red pepper, chopped, optional
- 8 slices pre-cooked bacon, cut in small pieces
Instructions
To prepare the sauce:
- In the microwave oven, scald the milk and turkey stock until almost boiling.
- In a medium saucepan, over medium heat, cook the butter, flour, pepper and salt for 2 minutes.
- Whisking constantly, slowly pour in scalded milk and turkey stock; continue to cook for 2 more minutes, stirring constantly; stir in the savory and mustard; set the sauce aside.
To prepare the turkey Parmesan baked rotini:
- Pre-heat oven to 325°F; if using a Pyrex baking dish; otherwise, pre-heat the oven to 350°F.
- In boiling salted water, cook the pasta just to al dente; remove from heat, drain and set aside.
- Grease the bottom and sides of a large casserole dish.
- Place half of the cooked rotini pasta in the bottom of the dish.
- Layer the casserole with half the turkey, half the parmesan cheese, half the bacon, and half the sauce; repeat these layers and top with the grated mozzarella cheese.
- Place in pre-heated oven and bake for about 45 minutes to an hour or until the casserole is bubbling and the top is golden brown.