Cheesy Penne Shepherd's Pie

Source: Rachael Ray

Ingredients

  • 1/2 lb. mini penne pasta (save some cooking water)
  • 1 lb. ground turkey (or use Louis Rich Italian turkey)
  • 1 medium onion, diced
  • 3 Tbls. extra-virgin olive oil
  • salt and pepper, to taste
  • 3 cloves garlic, finely minced
  • 3 medium carrots, diced
  • 1 medium zucchini, diced
  • 2 Tbls. tomato paste
  • 1 c. chicken stock or broth, divided (1/2 c. + 1/2 c.)
  • 1 Tbls. poultry seasoning
  • 3 Tbls. butter
  • 3 Tbls. white all-purpose unbleached flour
  • 1 c. milk
  • 1 c. shredded provolone cheese

Instructions

Place a large pot filled with water over high heat and bring to a boil. Add pasta and cook according to package directions. SAVE 1 CUP OF STARCH WATER before draining the cooked pasta. Transfer pasta back to the cooking pot.

In a large skillet, add olive oil, onion and turkey; break up into small pieces as it cooks, using a wooden spoon or plastic spatula. Season with salt and pepper, to taste. Cook for 10-15 minutes until nice and brown.

Add veggies and cook until tender, about 5 minutes.

Add tomato paste, 1/2 cup chicken broth, 1/2 cup reserved starchy water and poultry seasoning. Continue to cook for 10 minutes, stirring occasionally.

In a medium sauce pan, melt the butter over medium heat; add flour and cook for 30 seconds, whisking constantly so the flour doesn’t burn.

Whisk in the milk and the remaining 1/2 cup of starchy water, remaining 1/2 c. chicken broth, bring to a simmer and cook until thickened.

Turn off the heat, add the cheese and stir until completely melted. Season with a little salt and pepper. Pour over cooked penne and stir to coat. Set aside.

Coat the bottom of a 9x13 or 8 x 12 baking dish with a non-stick cooking spray. Transfer meat mixture to baking dish. Transfer the cheesy pasta on top of the meat and spread out evenly.

Bake at 350 degrees for about 10-15 minutes.