INGREDIENTS

INSTRUCTIONS

WHITE SAUCE
REST
Recipe By: LHJ ONLINE http://www.lhj.com
1. Melt butter in large skillet over medium-high heat. Add onions and
garlic; cook until onions are translucent, 5 minutes.
2. Meanwhile, with hands, mix turkey, salt, pepper, cinnamon, cumin and
zucchini in medium bowl. Add mixture to skillet and cook, stirring to break
up meat, until turkey is no longer pink, 10 minutes. Stir in broth and
parsley; cook 30 seconds more. Set aside.
3. Make White Sauce: Meanwhile, melt butter in medium saucepan over
medium-high heat. Whisk in flour and cook 2 minutes. Gradually whisk in
milk, salt, pepper and nutmeg; cook, stirring constantly, until sauce
begins to boil, 2 minutes. Reduce heat and simmer 5 minutes. Remove from
heat; whisk in ricotta and Parmesan, then egg yolk. Set aside.
4. In large saucepan of boiling salted water, cook macaroni until just
tender. Drain. Transfer to medium bowl and toss with butter, Parmesan, salt
and pepper. Stir in 1/2 cup white sauce until blended. Spread half the
macaroni on bottom of shallow 2-quart microwaveproof dish. Layer evenly
with meat mixture, then remaining macaroni. Spoon on remaining sauce. Cover
with plastic wrap and refrigerate overnight.
5. To serve, turn back one section of plastic wrap to vent. Microwave
covered on Medium (50% power) 10 minutes. Rotate dish and microwave 10
minutes more. Meanwhile, heat broiler. Remove plastic wrap and broil
casserole 6 inches from heat source 2 to 3 minutes, until top is lightly
browned. Garnish with parsley, if desired. Makes 6 servings.
Assemble this lightened-up version of the classic Greek dish the night
before, and all you need to do at serving time is pop it in the microwave.
Serve with a cucumber salad dressed with lemon juice and dill.
Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@email.msn.com> on Mar
23, 1998

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