Best 4 Gratin Of Penne Turkey And Mushrooms Recipes

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Are you seeking an exquisite and delightful culinary experience? Look no further than the irresistible gratin of penne turkey and mushrooms. This delectable dish tantalizes taste buds with its harmonious blend of flavors and textures. Whether you're hosting a special occasion dinner or simply seeking a comforting family meal, this recipe is sure to impress. So, gather your ingredients, prepare your kitchen, and embark on a culinary journey that promises to deliver a symphony of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

PENNE AU GRATIN



Penne au Gratin image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

6 ounces penne pasta (2 1/4 cups)
1 1/2 teaspoons unsalted butter
1 tablespoon virgin olive oil
2 tablespoons all-purpose flour
2 1/2 cups milk
4 1/2 ounces cheddar cheese, cut into 1/2-inch dice (1 cup)
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 large tomato, (8 ounces), halved, seeded, and the flesh cut into 1/2-inch dice (1 1/4 cups)
1 1/2 tablespoons grated Parmesan cheese
1/2 teaspoon paprika

Steps:

  • Bring 2 1/2 quarts of water to a boil in a pot. Add the penne, bring the water back to a boil, and boil the pasta over medium heat, uncovered, for about 8 minutes. (The pasta should be al dente, firm to the bite.) Drain the penne in a colander and rinse it under cold tap water until cool, and set aside.
  • Heat the butter and oil in a saucepan, and add the flour. Cook the mixture over medium heat for about 10 seconds, then add the milk, stir it in quickly with a whisk so the mixture doesn't scorch. Bring the mixture to a boil, and boil it for 10 seconds. Add the cheddar cheese, salt and pepper, mix well, then cook over low heat for 3 to 4 minutes. Set aside.
  • When ready to finish the gratin, preheat the oven to 400 degrees.
  • Mix the pasta with the cheddar sauce, and transfer the mixture to a 6-cup gratin dish. Sprinkle the tomato on top of the pasta and sauce. Combine the Parmesan and paprika in a small bowl, and sprinkle the mixture on the pasta. Bake in a 400 degree oven for 30 minutes, until the gratin is bubbly and nicely browned on top. Serve immediately.
  • Note: If making the gratin at the last moment, and assembling it while the sauce and pasta are both hot, do not bake the gratin. Instead, place it under a hot broiler until golden brown on top.

SAUSAGE AND MUSHROOM PENNE GRATIN



Sausage and Mushroom Penne Gratin image

Provided by Lillian Chou

Categories     Milk/Cream     Cheese     Mushroom     Pasta     Bake     Quick & Easy     Dinner     Mozzarella     Meat     Sausage     Potluck     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 pound dried penne
1 pound bulk sweet Italian sausage
2 tablespoons olive oil, divided
1 pound packaged sliced mushrooms
1 garlic clove, forced through a garlic press
1 cup heavy cream
1/2 cup grated Parmigiano-Reggiano
8 ounces shredded whole-milk mozzarella, divided

Steps:

  • Cook penne in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta and transfer to a flameproof 3-quart baking dish.
  • Preheat broiler.
  • Meanwhile, cook sausage in 1 tablespoon oil in a 12-inch nonstick skillet over high heat, stirring occasionally and breaking up any large pieces, until no longer pink. Transfer with a slotted spoon to a bowl, leaving fat in skillet.
  • Add remaining tablespoon oil to skillet along with mushrooms and garlic, then cook over high heat, stirring occasionally, until mushrooms are golden, about 3 minutes.
  • Return sausage to skillet along with cream, reserved 1/2 cup cooking water, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper and boil over high heat, stirring once or twice, until thickened, about 4 minutes. Pour over pasta, then stir in Parmigiano-Reggiano, 1/2 cup mozzarella, and salt to taste. Spread evenly in baking dish and top with remaining mozzarella.
  • Broil 3 to 4 inches from heat until golden brown in spots, about 5 minutes.

PENNE WITH TURKEY AND WILD MUSHROOMS



Penne with Turkey and Wild Mushrooms image

Provided by Joan Brett

Categories     Mushroom     Pasta     turkey     Sauté     Quick & Easy     Dinner     Bon Appétit     Colorado     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 to 6

Number Of Ingredients 12

1 pound penne
4 tablespoons olive oil
1 red bell pepper, chopped
1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried
2 large garlic cloves, chopped
1 teaspoon dried crushed red pepper
1 1/4 pounds ground turkey
1 pound assorted fresh wild mushrooms (such as crimini; stemmed shiitake; portobello, dark gills scraped away), sliced
5 green onions, chopped
1 1/3 cups canned low-salt chicken broth
2 1/2 cups grated Parmesan cheese
1/2 cup dry white wine

Steps:

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally to prevent sticking. Drain very well. Set pasta aside.
  • Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add bell pepper, thyme, garlic and crushed red pepper; sauté 2 minutes. Add ground turkey to pot. Sauté turkey until cooked through, breaking up turkey with back of fork, about 5 minutes. Using slotted spoon, transfer turkey mixture to large bowl.
  • Heat remaining 2 tablespoons oil in same pot over medium-high heat. Add mushrooms and green onions and saut until mushrooms are tender and brown, about 6 minutes. Add turkey mixture, broth, 1 1/2 cups Parmesan cheese, wine and pasta. Cook until sauce thickens enough to coat pasta, tossing often, about 3 minutes. Season to taste with salt and pepper. Serve, passing remaining Parmesan cheese separately.

PENNE AND VEGETABLE GRATIN



Penne and Vegetable Gratin image

Categories     Cheese     Pasta     Tomato     Side     Bake     Vegetarian     Casserole/Gratin     Basil     Zucchini     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 as main course or 6 as a side dish

Number Of Ingredients 18

1/2 pound penne or other tubular pasta (about 2 1/2 cups)
2 medium zucchini, quartered lengthwise and cut crosswise into 1/2-inch-thick slices
3/4 pound vine-ripened tomatoes, seeded and chopped (about 1 1/3 cups)
1 cup coarsely grated chilled Fontina cheese (preferably Italian, about 1/4 pound)
1/2 cup packed fresh basil leaves, washed well, spun dry, and chopped
1/3 cup packed fresh parsley leaves, washed well, spun dry, and chopped
For sauce
2 large garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes
2 tablespoons unsalted butter
1/2 pound mushrooms, sliced (about 3 1/2 cups)
1 tablespoon all-purpose flour
2 tablespoons tomato paste
2 cups milk
1/4 teaspoon freshly grated nutmeg
For topping
1/2 cup fine fresh bread crumbs
1 tablespoon olive oil

Steps:

  • In a 4-quart kettle bring 3 quarts salted water to a boil. Add pasta and cook, stirring occasionally, 8 minutes. (Pasta will cook more when baked.) Drain pasta in a colander and rinse well under cold water. Drain pasta well and in a 2- to 2 1/2-quart gratin dish or other shallow baking dish toss pasta with zucchini, tomatoes, Fontina, and herbs.
  • Preheat oven to 400°F.
  • Make sauce:
  • In a large heavy saucepan cook garlic and red pepper flakes in butter over moderately low heat, stirring, 2 minutes. Add mushrooms and salt to taste and cook over moderate heat, stirring, until mushrooms are tender and give off their liquid. Add flour and cook, stirring, 2 minutes. Add tomato paste, milk, nutmeg, and salt and pepper to taste and bring to a boil, whisking. Simmer sauce, whisking, 30 seconds.
  • Pour sauce evenly over pasta mixture and shake gratin dish gently to coat pasta mixture with sauce.
  • Make topping:
  • In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened.
  • Sprinkle topping over pasta mixture and bake in middle of oven 30 minutes. Cool gratin 10 minutes before serving.

Tips and Conclusion

For a delicious and flavorful Gratin of Penne, Turkey, and Mushrooms, follow these tips: - Use fresh, high-quality ingredients. The better the ingredients, the better the dish will taste. Choose ripe, flavorful tomatoes, tender turkey breast, and fresh mushrooms. - Don't overcrowd the pan. When cooking the turkey and mushrooms, make sure to give them enough space to brown properly. If you overcrowd the pan, the ingredients will steam instead of brown, resulting in a less flavorful dish. - Use a good quality cheese. The cheese is one of the key ingredients in this dish, so it's important to use a good quality cheese that melts well. Some good options include Gruyère, Parmesan, and Cheddar. - Don't overcook the pasta. The pasta should be cooked al dente, meaning it should be tender but still have a slight bite to it. If you overcook the pasta, it will become mushy and the dish will be less enjoyable. - Serve immediately. This dish is best served immediately after it is made. The pasta will start to absorb the sauce and cheese as it sits, so the sooner you serve it, the better. Conclusion: Gratin of Penne, Turkey, and Mushrooms is a delicious and comforting dish that is perfect for a weeknight meal or a special occasion. It's easy to make and can be tailored to your own preferences. With a few simple tips, you can make a Gratin of Penne, Turkey, and Mushrooms that is sure to impress your family and friends.

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