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 -- |
Rehydrate | |
Save water | |
½ cup | Tomatoes -- chopped |
Rigatoni -- cooked al dente | |
Toasted breadcrumbs | |
⅓ cup | Parmesan cheese |
⅔ cup | Bechamel sauce |
1 tablespoon | Olive oil |
2 tablespoons | Flour |
1 cup | Milk |
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.
Recipe By :