Gratin of Penne, Turkey, and Mushrooms |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 12 ounces penne | 2 tablespoons (1/4 stick) butter | 2/3 cup sliced shallots (about 5) |
| 2 tablespoons chopped fresh thyme | 1-1/2 cups turkey gravy (preferably homemade) | 1-1/2 cups (packed) coarsely grated Gruyere cheese (about 6 ounces), divided |
| 1/2 cup whipping cream | 3 cups diced cooked turkey meat (about 1 pound) | |
| 1 | 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. |
| 2 | Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add shallots; saute 1 minute. Add mushrooms and thyme; saute until mushrooms and thyme; saute 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. |