Classic comfort food, this casserole is made for leftover turkey or chicken. Instead of a cream-based sauce, it uses a broth-based sauce. If you make it ahead, it re-heats well. There are three steps: cook the pasta, cook the vegetables, and make the sauce. Then mix and bake. A tossed green salad is all you need to complete dinner.
¼cuptoasted breadcrumbspreferably homemade, whole wheat or GF
2tablespoonsgrated Parmesan-Reggiano cheese
1teaspoonextra virgin olive oil
Sauce
1tablespoonunsalted butter
2tablespoonsextra virgin olive oil
1.4cupwhole wheat pastry flour
2cupsturkey or chicken brothlow or no sodium
⅓cupgrated Parmesan-Reggiano cheese
2tablespoonsdry sherry
2teaspoonsfresh chopped thyme leaves
⅛teaspoonfreshly grated nutmeg
2teaspoonsfresh lemon juice
salt and pepperto taste
Filling
8ouncespenne pasta whole wheat or gluten-free
1tablespoonextra virgin olive oil
½mediumonionchopped fine
8ouncesfresh mushroomscleaned, stemmed, and sliced thick
2clovesgarlicchopped fine
12ouncesdiced cooked turkey or chicken about 3 cups chopped
½cup peasthawed if frozen
Instructions
Make Topping
Mix toasted breadcrumbs, cheese and olive oil in a small bowl and set aside. Heat oven to 375 degrees.
Make the Sauce
Place the butter and olive oil in a medium saucepan over medium heat. When butter and oil are bubbly, add the whole wheat flour and whisk together, cooking one minute to remove the raw flour taste. Slowly add the broth, whisking to incorporate and cook until it starts to thicken. When it’s ready it will coat the back of a spoon and you’ll be able to draw your finger through it.
Off the heat, stir in the cheese, dry sherry, thyme, nutmeg and lemon juice. Season with a little salt and pepper. Set sauce aside.
Cook the Pasta
Bring water to a boil in a 4-5 quart pan. Add a tablespoon of kosher or sea salt to the water; add pasta and cook according to package directions. Drain and set aside.
Cook Vegetables
While pasta is boiling, cook the onions in olive oil over medium to medium-low heat in a saute pan or skillet. When the onions are soft and translucent, add the mushrooms. Stir and cook the mushrooms until they are are browned and most of their moisture is gone. Stir in the garlic and cook another 30 seconds. Stir in the turkey (or chicken) and peas.
Assemble the Casserole
In a large bowl, mix the cooked pasta together with the sauce, vegetables and turkey (or chicken). Spray a medium casserole, about 1 ½ – 2 quarts with non-stick spray and pour the pasta mixture in. Sprinkle with the breadcrumbs and bake until hot and crumbs are golden on top, 30-45 minutes. Use a digital thermometer and cook until casserole reaches 165°F.
Notes
To make sauces I use a pan called a saucier with sloped sides. instead of straight sides Easier for whisking and stirring. If your topping starts to brown too quickly, cover with foil when it’s golden and continue to bake until the casserole is 160-165 degrees internally. Let the casserole sit for a few minutes, then serve.