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- 12 ounces dried multigrain, spinach, or whole wheat fettuccine or linguine
- 3/4 cup dried tomatoes (not oil-packed), snipped
- 3 cups sliced fresh mushrooms (8 ounces)
- 2 medium red sweet peppers, cut into bite-size strips (2 cups)
- 1 medium onion, chopped (1/2 cup)
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 1/3 cups milk
- 1 cup water
- 2 cups shredded smoked gouda cheese or smoked cheddar cheese (8 ounces)
- Salt and ground black pepper
- 2 cups shredded roasted turkey or chicken
- 2 tablespoons sliced almonds, toasted
- Shredded smoked gouda cheese or smoked cheddar cheese (optional)
1. Preheat oven to 350 degrees F. Grease a 3-quart baking dish; set aside. Cook pasta according to package directions, adding dried tomatoes to boiling water with the pasta; drain.
2. For sauce, in a large skillet, cook mushrooms, sweet peppers, and onion in hot oil over medium heat until tender. Stir in flour. Gradually stir in milk and the 1 cup water. Cook and stir until slightly thickened and bubbly. Gradually add the 2 cups cheese, stirring until melted. Season to taste with salt and pepper.
3. In a large bowl, combine cooked pasta mixture, sauce, and turkey. Transfer mixture to the prepared baking dish. Sprinkle with almonds.
4. Bake, covered, about 30 minutes or until heated through. Let stand for 5 minutes before serving. If desired, sprinkle each serving with additional cheese. Makes 6 servings.
- Servings Per Recipe 6,
- cal. (kcal) 526,
- Fat, total (g) 19,
- chol. (mg) 70,
- sat. fat (g) 9,
- carb. (g) 54,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 2,
- fiber (g) 7,
- sugar (g) 9,
- pro. (g) 36,
- vit. A (IU) 1361,
- vit. C (mg) 55,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 165,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 908,
- Potassium (mg) 699,
- calcium (mg) 353,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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