Rigatoni with ground turkey

Yield: 1 servings

Measure Ingredient
1 pounds Ground turkey
⅓ cup Onion -- chopped
2 tablespoons Parsley -- minced
1 pounds Mushrooms -- sliced
1 ounce Porcini mushrooms --
\N \N Rehydrate
\N \N Save water
½ cup Tomatoes -- chopped
\N \N Rigatoni -- cooked al dente
\N \N Toasted breadcrumbs
⅓ cup Parmesan cheese
⅔ cup Bechamel sauce
1 tablespoon Olive oil
2 tablespoons Flour
1 cup Milk
\N \N Salt and pepper

Saute turkey; add onions, parsley, mushrooms, tomatoes and porcinis with their juice. Cook until meat is done and onions are tender. Toss pasta with sauce. Put in a baking dish. Top with Bechamel Sauce, breadcrumbs and Parmesan. Bake 400~ for 15 minutes. BECHAMEL SAUCE-Cook flour in oil until smooth. Add milk, salt and pepper. Cook until thick.

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