TURKEY AND PASTA FLORENTINE

(Submitted by Teri Riley)

INGREDIENTS

1 pound ground turkey

2 tablespoons olive oil

1/2 cup onion, chopped

1/4 cup green bell pepper, chopped

1/2 teaspoon roasted garlic

1 cup mushrooms, sliced thin

2 tablespoons flour

1 cup half & half

1 cup 2% milk

1 teaspoon sherry

1 teaspoon dried basil

1/2 teaspoon dried oregano

Pinch of sugar

Salt and pepper, to taste

15 ounces ricotta cheese
10 ounces frozen chopped spinach (thaw and drain well)
1 egg, beaten
2 tablespoons sour cream
1/8 teaspoon fresh ground nutmeg
Salt and pepper, to taste

3/4 cup shredded mozzarella
1/4 cup shredded parmesan
2-3 cups curly pasta, such as campenelle or fusilli, cooked al dente and drained

Crumble and sauté ground turkey until no longer pink; drain and set aside. Wipe skillet with paper towel. Add olive oil; sauté onion, bell pepper, roasted garlic, and mushrooms until tender. Add flour, stirring to make a roux. Cook 2-3 min. Pour in half & half and milk; bring to boil, lower heat and simmer until thickened. Add sherry, turkey, and remaining seasonings, heat through.

Mix together ricotta, spinach, egg, sour cream, nutmeg, salt and pepper.

Layer in casserole: 1/3 cup meat sauce, 1/2 of pasta, 1/2 of ricotta mixture, 1/2 of remaining meat sauce, remaining pasta, remaining ricotta mixture, then remaining meat sauce. Top with mozzarella and parmesan. Cover with foil and bake at 350° F. for 20-25 minutes. Remove foil and bake 5-10 minutes longer. Let set 10 minutes before serving.

About Teri: Teri’s email address is taz7@iglou.com.

Other recipes submitted by Teri:

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