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Recipes

Gratin of Penne, Turkey, and Mushrooms

By Rick Rodgers

Recipe information

  • Yield

    Makes 6 to 8 Servings

Ingredients

12

ounces penne

2

tablespoons (1/4 stick) butter

2

/3 cup sliced shallots (about 5)

1

pound mushrooms, sliced

2

tablespoons chopped fresh thyme

1

1/2 cups turkey gravy (preferably homemade)

1

1/2 cups (packed) coarsely grated Gruyère cheese (about 6 ounces), divided

1

/2 cup whipping cream

3

cups diced cooked turkey meat (about 1 pound)

Need to make a substitution?

Preparation

  1. Step 1

    Position rack in top third of oven; preheat to 350°F. Butter 13x9x2-inch glass or ceramic baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain.

    Step 2

    Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms and thyme; sauté until mushrooms are tender and dark brown, about 12 minutes. Add pasta, gravy, 1 cup cheese, and cream to mushroom mixture; stir to blend. Mix in turkey. Season to taste with salt and pepper. Transfer to prepared baking dish. Sprinkle with remaining 1/2 cup cheese. Bake gratin until sauce is bubbling around edges and tips of pasta are golden brown, about 25 minutes. Let stand 5 minutes and serve.

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