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Turkey and Pasta Florentine

(Shared recipe submitted by Teri Riley.)


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 to 3 minutes. Pour in half & half and milk; bring to boil, lower heat and simmer until thickened. Add sherry, turkey, and remaining seasonings, heat through.

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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 cheeses. Cover with foil and bake in a preheated 350° F oven for 20 to 25 minutes. Remove foil and bake 5 to 10 minutes longer. Let set 10 minutes before serving.

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