Things You'll Need:
- 4 c. chopped, leftover turkey
- 10 oz. sliced mushrooms
- 1 c. freshly grated Parmesan cheese divided
- 1/4 tsp. freshly milled black pepper
- 1 lb. penne pasta
- 1 c. heavy cream
- 3 tbsp. unsalted butter divided
- 1/2 c. dry sherry
- 1 15-oz. container part-skim ricotta cheese
- 1/2 c. shallot
- 1 10 oz. package frozen artichoke hearts - thawed
- 3/4 tsp. salt
- Groceries
- Chef's Knives
- Baking Dishes
- Chef's Knives
- Colanders
- Large Pots
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Step 1
Place a rack in the top third of the oven and preheat to 400 degrees F.
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Step 2
Butter a 10-by-15-inch baking dish.
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Step 3
Melt 2 tbsp. butter in a skillet over medium-high heat.
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Step 4
Add mushrooms and cook, stirring occasionally, until they give up their juices and the juices evaporate, about 6 minutes.
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Step 5
Add the artichokes and shallots and cook, stirring, about 2 minutes or until shallots soften.
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Step 6
Add turkey and sherry and cook 5 minutes, or until sherry has nearly evaporated.
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Step 7
Meanwhile, bring a large pot of water to a boil.
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Step 8
Add penne and cook until barely tender, about 8 minutes, depending on the brand you use.
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Step 9
Drain the pasta and return it to its cooking pot.
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Step 10
Add turkey mixture, ricotta, 3/4 c. of the Parmesan cheese, heavy cream, salt and pepper. Mix well.
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Step 11
Pour mixture into prepared dish.
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Step 12
Sprinkle with the rest of the Parmesan cheese and dot with the rest of the butter.
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Step 13
Bake until the top is golden-brown, about 15 minutes.
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Step 14
Serve.
