| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Pasta, Low fat |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Luck has nothing to do with it”