Rigatoni with Ground Turkey
Yield
4 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
turkey
ground |
|
| ⅓ | cup |
onions
chopped |
|
| 2 | tablespoons |
parsley leaves
minced |
|
| 1 | pound |
mushrooms
sliced |
|
| 1 | ounce |
mushrooms, porcini
rehydrate , save water |
|
| ½ | cup |
tomatoes
chopped |
|
| 1 | x |
rigatoni pasta
cooked al dente |
*
|
| 1 | x |
bread crumbs
toasted |
*
|
| ⅓ | cup |
Parmesan cheese
|
|
| ⅔ | cup |
bechamel (white) sauce
|
*
|
| 1 | tablespoon |
olive oil
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
turkey
ground |
|
| 79 | ml |
onions
chopped |
|
| 3E+1 | ml |
parsley leaves
minced |
|
| 453.6 | g |
mushrooms
sliced |
|
| 28.9 | ml/g |
mushrooms, porcini
rehydrate , save water |
|
| 118 | ml |
tomatoes
chopped |
|
| 1 | x |
rigatoni pasta
cooked al dente |
*
|
| 1 | x |
bread crumbs
toasted |
*
|
| 79 | ml |
Parmesan cheese
|
|
| 158 | ml |
bechamel (white) sauce
|
*
|
| 15 | ml |
olive oil
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 1 | 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.
