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Turkey Parmesan Baked Rotini

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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.