Roast Turkey with Rigatoni

New babies! I love them. And with all the siblings – this recipe was a hit with the kiddos (one even went back for seconds). I served this with roasted broccoli and red peppers and peanut butter cookies.
I found a recipe similar to this on Simply Recipes, and just changed it up to my liking!
1 lb rigatoni (I like these shapes when serving to kids because they can eat them easier – trick I learned from Mrs Italian cook herself, Lauren)

12 oz sliced mushrooms
1 stick unsalted butter
1/4 cup flour
1 cup skim milk
1/2 cup half and half
1/4 cup white wine (I used Quail Creek, a CA wine that the Whole Foods guy recommended)
2 cups homemade turkey stock (made from simmering the turkey bones from my roast turkey recipe a few recipes down)
3 cups chopped roast turkey – from Ina Garten recipe I made
1 1/4 cup frozen peas
1/2 cup parm cheese
1/2 cup mozz cheese, grated
juice of one lemon
s/p/pinch of nutmeg (nutmeg goes great with cream sauces)
1/3 cup parm cheese
1/2 cup mozz cheese
Cook mushrooms (I did in evoo and Quail Creek), for about 10 minutes.
In separate small saucepan, melt butter, whisk in flour, then milk and half and half on low (so it doesn’t scorch or boil over), then the cheese, finally spices and lemon juice.
Cook rigatoni till al dente and drain.
Mix all together. Top with remaining cheese.
Pour into 9×13 pan, lightly sprayed with pam. Bake uncovered at 375 for about 35 minutes or until top is lightly browned.

About kimddavidson

I am bought with the blood of Christ and being graced every day to know Him more. I am a writer. Love to read, run, hang out, watch movies, cook, bake, work hard/play harder. God is so abundantly good to me.
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