|tbsp||(30 mL) Olive oil|
|1 lb||(454 g) Maple Leaf Prime Naturally® Extra Lean Ground Turkey|
|1||Small onion, chopped|
|3||Cloves garlic, minced|
|Salt and pepper|
|2 tsp||(10 mL) Oregano|
|1/2 tsp||(2 mL) Allspice|
|1 tsp||(5 mL) Cinnamon|
|2 tbsp||(30 mL) Tomato paste|
|1/2 cup||(125 mL) White wine|
|1 tsp||(5 mL) Sugar|
|1||(398 mL) Can diced tomatoes|
|1 lb||(450 g) Penne pasta|
|1/3 cup||(80 mL) Butter|
|1 1/2 cups||(375 mL) Freshly grated Parmesan cheese, divided|
½ cup (125 mL) Butter
¾ cup (175 mL) Flour
4 cups (1 L) Hot milk
Salt and pepper
½ cup (125 mL) Grated Parmesan cheese
2 Egg yolks
½ tsp (2 mL) Freshly grated nutmeg
HEAT oil over medium-high heat, add turkey and cook until browned, about 5-7 minutes. Add onion, garlic, salt, pepper, oregano, allspice and cinnamon. Cook until the onion is soft, about 5 minutes. Add wine and cook until liquid is reduced to about half. Stir in sugar and tomatoes. Simmer for about 10 minutes more.
COOK pasta according to package directions, drain and stir in butter and egg whites. Toss with 1 cup (250 mL) Parmesan cheese.
PREHEAT oven to 350°F (180°C).
Lightly grease a 9” (2.5L) square baking dish with olive oil. Place half the cooked pasta in the bottom of the dish. Top with meat sauce then the remaining pasta. Pour béchamel (see directions below) over top of the pasta and sprinkle with the remaining cheese. Bake for 40-45 minutes or until bubbly and golden brown.
MELT butter in a small saucepan over medium heat. Stir in flour and cook, whisking for about one minute. Slowly pour in milk, whisking constantly. Simmer over low heat until it thickens but does not boil. Béchamel should be about the thickness of gravy.
REMOVE from heat and stir in egg yolks, eggs and half the Parmesan cheese and nutmeg.
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