Ingredients
- 1 lb. penne
- 1 bunch (1 lb.) broccoli, trimmed
- 1/4 c. unsalted butter
- 1/2 c. flour
- 1 quart milk
- 1 1/2 tsp. salt
- 3/4 tsp. pepper
- 1/4 tsp. nutmeg
- 1/8 tsp. hot pepper sauce (Tabasco)
- 2 c. cooked turkey chunks (from the deli counter)
- 1 lb. smoked mozzarella, diced
Directions
- Preheat oven to 375 degrees.
- Grease a 13″ X 9″ baking dish with cooking spray.
- Cook penne according to package directions.
- Cut broccoli stems and florets into small pieces.
- Add the broccoli to the pasta cooking water for the last two minutes of cooking.
- Drain the pasta and broccoli under cold water to stop the cooking.
Meanwhile prepare the sauce
- Melt butter in a medium sauce pan.
- Stir in flour until blended.
- Gradually whisk in milk, salt, pepper, nutmeg and pepper sauce until smooth.
- Cook, stirring until thickened and bubbly, 2-3 minutes.
- Remove from heat.
Put the dish together
- Combine broccoli, penne and sauce, turkey and mozzarella in a large bowl.
- Mix all ingredients to coat.
- Pour into prepared dish.
- Cover loosely with aluminum foil.
- Bake at 375 degrees for 25 minutes.
- Increase oven temperature to 425 degrees.
- Uncover dish and bake for 10 more minutes.
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