A delicious, hearty baked pasta dish the whole family will enjoy!
Course: Main Course
Keyword: comfort food
Ingredients
3tbspolive oil
1onionlarge, diced
4clovesgarlicminced
4cupssliced button mushrooms
3tbspflour
1/3cupwhite wine
500mlsour cream
1cupcream
1cupchicken stock
4 cupscooked turkeymedium dice
1cupfrozen peas
1 tbspdried thyme
2 1/2tspsalt
1 tsppepper
1/2tspred pepper flakes
350gdried linguinibroken in half
1/4cuppanko crumbs
1cupgrated parmesan
1/4cupcold buttergrated
chopped Italian parsleyoptional
Instructions
Set water to boil in large pot for pasta. Preheat oven to 400°.
Heat oil in a large sauce pan over med heat. Add onion, garlic and mushrooms. Saute for several minutes until onions are translucent. Add flour and stir well. Add wine and continue cooking until reduced.
Add pasta to boiling water and cook until just al dente. While pasta is cooking, add the sour cream, cream, stock. thyme, salt, pepper and crushed red pepper to the mushroom mix. Stir until well combined. Next add the turkey and peas. Mix well.
Drain pasta, add back to pot and transfer the turkey mixture to the pasta. Stir to combine well. Double check the seasoning and if needed add more salt and pepper. Add the entire mix to a large casserole dish.
Sprinkle panko and parmesan evenly over pasta. Divide cold butter into small pieces (I like to use the large grate of a cheese grater for this) and dot over over top. Put casserole in oven and bake for 25 to 30 minutes until sauce is bubbly and panko has browned. Garnish with parsley if desired.