Turkey Penne Casserole Recipes

CREAMY TURKEY CASSEROLE

Steps:

• Heat oven to 375°F. Combine topping ingredients and set aside.
• Cook pasta al dente according to package directions.
• Cook onion, mushrooms, and garlic in butter until tender, about 5 minutes.
• In a large bowl combine soup, mushroom mixture, milk, seasonings, and ½ of the cheese. Fold in turkey and pasta.
• Spread into a 9x13 casserole dish, top with remaining cheese, and sprinkle with topping.
• Bake 30-35 minutes or until hot and bubbly.

PENNE WITH TURKEY RAGU

Steps:

• Bring a pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks, garlic and turkey and cook, stirring, until the turkey browns slightly, about 5 minutes. Add the tomatoes, 2 cups water and 1/4 teaspoon each salt and pepper. Increase the heat to high, bring the sauce to a boil and cook 5 minutes. Reduce the heat to medium, add half of the basil and the parmesan rind and simmer, stirring occasionally, until thickened, about 10 minutes.
• Add the pasta to the boiling water and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta. Stir the half-and-half, the remaining basil and 2 tablespoons cheese into the sauce. Add the pasta and toss to coat, adding some of the reserved pasta water to loosen, if needed. Remove the parmesan rind and season with salt and pepper.
• Divide the pasta among bowls. Top with the remaining 1 tablespoon cheese and more basil.

TURKEY BOLOGNESE WITH PENNE

Steps:

• Heat oil in a large skillet over high heat. Add ground turkey and cook until well browned, 5 to 7 minutes. Add carrots, onion, celery, garlic, thyme, and red pepper flakes. Cook and stir until vegetables are tender, 5 to 10 minutes. Drain and discard grease, if necessary. Add white wine; cook and stir until almost completely evaporated, about 5 minutes. Add tomato sauce, tomato juice, and parsley. Reduce heat and simmer until sauce reaches a thick consistency, about 20 minutes.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot. Add the sauce and Parmesan cheese; mix well. Season with salt and pepper.

BAKED PENNE PASTA CASSEROLE

Steps:

• Cook penne according to package directions until almost cooked. Preheat oven to 350*.
• In a large skillet over medium heat, heat oil, then add onion, garlic and mushrooms; stir fry until onion is translucent. Remove to a plate.
• Crumble beef in skillet; add basil, thyme, parsley, black pepper and oregano. Cook through; drain.
• Add onion mixture and spaghetti sauce to beef; cook on low, stirring occasionally, for 10-15 minute Stir in penne.
• Put mixture in a shallow dish (13x9x2)and cover with shredded cheese. Bake for 30-45 minute Let stand 5 minute before serving.

TURKEY MEATBALL AND PENNE CASSEROLE

Steps:

• Preheat oven to 350°; cook pasta according to package directions; drain and set aside.
• In a bowl, combine the cheeses; set aside.
• Spread 2 cups pasta sauce on the bottom of a 3 to 4 quart casserole.
• Place half the meatballs on the sauce, then half the penne on top of the meatballs.
• Pour 2 cups tomato sauce in the casserole, followed by half the cheese mixture, the remaining pasta, the remaining meatballs, the rest of the sauce, and the remaining cheese.
• Place the casserole in the center of the oven; bake for about 40 minutes, until bubbly and the top begins to brown.

GRATIN OF PENNE, TURKEY, AND MUSHROOMS

Steps:

• Position rack in top third of oven; preheat to 350°F. Butter 13x9x2-inch glass or ceramic baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain.
• Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms and thyme; sauté until mushrooms are tender and dark brown, about 12 minutes. Add pasta, gravy, 1 cup cheese, and cream to mushroom mixture; stir to blend. Mix in turkey. Season to taste with salt and pepper. Transfer to prepared baking dish. Sprinkle with remaining 1/2 cup cheese. Bake gratin until sauce is bubbling around edges and tips of pasta are golden brown, about 25 minutes. Let stand 5 minutes and serve.