Title: Rigatoni with Ground Turkey
Categories: Poultry Pasta
Yield: 1 Servings
| 1 | lb | Ground turkey |
| 1/3 | c | Onion, chopped |
| 2 | tb | Parsley, minced |
| 1 | lb | Mushrooms, sliced |
| 1 | oz | Porcini mushrooms, rehydrate |
| | | Save water |
| 1/2 | c | Tomatoes, chopped |
| | | Rigatoni, cooked al dente |
| | | Toasted breadcrumbs |
| 1/3 | c | Parmesan cheese |
| 2/3 | c | Bechamel sauce |
| 1 | tb | Olive oil |
| 2 | tb | Flour |
| 1 | c | Milk |
| | | Salt and pepper |
Saute 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. By on .