Ingredients
2-1/2 cups uncooked multigrain spiral pasta3 large portobello mushrooms1 tablespoon olive oil1 tablespoon butter3 garlic cloves, minced3 tablespoons all-purpose flour1-1/2 cups 2% milk1/3 cup heavy whipping cream2 cups cubed cooked turkey3/4 teaspoon salt1/4 teaspoon pepper1 cup shredded part-skim mozzarella cheese, divided2 tablespoons grated Parmesan cheese
Preparation
Preheat oven to 350°. Cook pasta according to package directions. With a spoon, scrape and remove gills of mushrooms; slice caps.
In a large skillet, heat oil and butter over medium-high heat. Add sliced mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add milk and cream. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, salt and pepper; heat through.
Drain pasta; add to turkey mixture and toss to coat. Stir in 3/4 cup mozzarella cheese.
Transfer to a greased 8-in. square baking dish. Sprinkle with Parmesan cheese and remaining mozzarella cheese. Bake, uncovered, 20-25 minutes or until cheese is melted.
