The Sensitive Kitchen

Tuesday, November 27, 2012

Turkey Pasta Alfredo Casserole

I grew up eating dishes like this after every Thanksgiving. This week I enjoyed the nostalgia of a similar dish made healthier.

To make your own Italian-seasoned panko, just mix the panko with 1/4 tsp each of dried oregano, dried basil, garlic powder, salt and pepper. Crush the spices between your fingers first to release the flavors. 

12 ozs pennette or other short chunky pasta
8 ozs frozen peas
12 ozs Quorn tenders (or leftover roast turkey)
12-oz jar Trader Joe's Alfredo sauce1 c water
1 c shredded Italian cheese blend
1/2 c grated Parmesan cheese (the more pungent the better)
5 scallions, sliced
1 tsp garlic powder
1/2 tsp freshly cracked black pepper
1/8 tsp freshly grated nutmeg (optional)
3/4 c Italian-seasoned panko bread crumbs

Cook pasta in boiling salted water until al dente. Add peas for last 3 minutes of cooking time. Drain.

Mix pasta and Quorn tenders with sauce. Add water to jar; shake to clean out jar, then mix in water. Add cheeses, scallions, garlic powder and black pepper.

Spread in a 9x13 casserole dish that has been rubbed with oil or sprayed with cooking spray. Sprinkle panko atop. Cover and bake at 400 degrees for 20 minutes. Uncover and bake for 15 minutes or until panko begins to brown. Serves 8 to 12.



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