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Rigatoni with Ground Turkey

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Submitted by velm

YIELD

4 servings

PREP

30 min

COOK

15 min

READY

45 min

Ingredients

1 453.6
POUND G TURKEY
ground
79
CUP ML ONIONS
chopped
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
minced
1 453.6
POUND G MUSHROOMS
sliced
1 28.9
OUNCE ML/G MUSHROOMS, PORCINI
rehydrate , save water
½ 118
CUP ML TOMATOES
chopped
1 1
X X RIGATONI PASTA
cooked al dente *
1 1
X X BREAD CRUMBS
toasted *
79
158
1 15
TABLESPOON ML OLIVE OIL
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 237
CUP ML MILK
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

Sauté 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 342g (12.1 oz)
Amount per Serving
Calories 355 39% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 232mg 10%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 84g
Vitamin A 9% Vitamin C 14%
Calcium 20% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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