Family Turkey and Mushroom Pasta Bake with Garlic Crumb Topping

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a large baking dish with a little of the olive oil.

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   2. Cook the dry short pasta in a large pot of water with half of the salt until al dente, following the package timing. Drain and set aside.

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   3. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the yellow onion and half of the minced garlic, and cook for 3 to 4 minutes until softened.

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   4. Add the ground turkey, breaking it up with a spoon, and cook for 6 to 8 minutes until no longer pink. Season with the remaining salt, black pepper, dried oregano, and sweet paprika.

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   5. Add the sliced mushrooms and cook for 5 minutes, stirring, until they release their moisture and begin to brown. Add the fresh spinach and cook 1 to 2 minutes more until wilted.

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   6. Pour the crushed tomatoes and chicken broth into the skillet. Stir well and simmer over medium heat for 5 minutes so the sauce reduces slightly.

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   7. Lower the heat and add the cream cheese, stirring until fully melted and smooth. Add 120 g / 4 oz of the shredded mozzarella and stir until combined.

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   8. Transfer the cooked pasta to a large bowl or back into the pot. Add the turkey, mushroom, and spinach sauce, and mix until all the pasta is evenly coated.

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   9. Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining shredded mozzarella over the top.

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    10. In a small bowl, combine the breadcrumbs, grated Parmesan cheese, melted butter, the remaining tablespoon of olive oil, the rest of the minced garlic, and the fresh parsley. Scatter this mixture over the mozzarella.

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    11. Bake the casserole for 20 to 25 minutes at 200 °C / 400 °F, until bubbling around the edges and golden on top.

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    12. Let it rest for 5 minutes before serving so the sauce can settle and the portions hold together better.