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5
from 1 vote
Baked Creamy Turkey Penne
Creamy Baked Turkey Penne is the perfect recipe for using up your leftover Thanksgiving turkey!
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
6
Calories:
501
kcal
Author:
Lauren Allen
Ingredients
1 1/2
cups
fresh broccoli florets
about 1 bunch broccoli
12
ounces
penne pasta
1
Tablespoon
olive oil
1
medium
onion
, diced
6
cloves
garlic
, minced
1/2
teaspoon
dried oregano leaves
1/2
teaspoon
dried basil
¼
cup
all-purpose flour
2
cups
low-sodium chicken broth
1
cup
half and half
14.5
ounce can
diced tomatoes
1
teaspoon
salt
½
teaspoon
freshly ground black pepper
1 1/2
cups
Turkey
, chopped and cooked (or chicken)
1/4
cup
shredded mozzarella cheese
1/4
cup
freshly grated parmesan cheese
3/4
cup
breadcrumbs
(I used panko)
2
Tablespoons
butter
, melted
Instructions
Preheat the oven to 400 degrees.
Bring a large pot of water to boil. Add broccoli and boil for 1 minute. Remove with a slotted spoon.
Add pasta to the boiling water and cook until almost al-dente. Drain water and set pasta aside.
Add olive oil to a large, casserole-style skillet over medium heat. Add the onion and cook until softened.
Stir in the garlic, basil and oregano and cook for 30 seconds, until fragrant.
Add the flour, salt and pepper, and cook, stirring constantly for 1 minute.
Whisk in the chicken broth and half and half and bring to a simmer.
Add the diced tomatoes, turkey, cooked pasta, and broccoli and toss to combine. Sprinkle with cheeses and toss to combine.
Mix together breadcrumbs and melted butter. Sprinkle all over the top of the pasta.
Bake for 15-20 minutes or until bubbly and golden brown.
Nutrition
Calories:
501
kcal
|
Carbohydrates:
66
g
|
Protein:
22
g
|
Fat:
16
g
|
Saturated Fat:
7
g
|
Cholesterol:
50
mg
|
Sodium:
630
mg
|
Potassium:
562
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
560
IU
|
Vitamin C:
29.1
mg
|
Calcium:
196
mg
|
Iron:
3.1
mg