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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