I know we eat a LOT of pasta at our house! Here is another dish that was a big hit with everyone and a tasty warm homey meal on a cold Saturday WITH leftovers for weekday lunches. Yay me!
For Pie crust
12 oz pasta - if you are using long pasta, which I recommend - break into thirds before cooking. Whenever I make pasta for a dish that is going to be baked - I cook it very al dente so it doesn't get mushy while baking. Remember to salt your pasta water well.
1/2 cup sour cream - full fat, low fat, fat free - whatever does it for you. I used low fat
1/4 cup shredded parmesan cheese
Cook pasta. Meanwhile mix last 3 ingredients in a sprayed 9x13 baking dish. Add in pasta and combine well. Set aside.
one large jar of your favorite prepared red sauce. I used Prego with mushrooms cause that's what we like and what I had
1 onion minced
mushrooms - sliced
1 T olive oil
1 t Italian seasonings
1-2 cloves minced or pressed garlic
1 lb ground turkey (or chicken or beef or pork)
1/2 cup red or white wine or beer (I used beer - pour it into the jar after you've added the sauce to the pan and give it a good shake to get all the leftover sauce out.)
1 T balsamic vinegar
1 t Worchestershire sauce
1/2 t sugar
Saute onion, seasonings and mushrooms until browned. Add in turkey and cook well until turkey is nicely browned. Add in alcohol and sauce, vinegar and W. sauce.
Simmer for a good while to cook out some of the liquid. You should be left with a very thick sauce. (I get to the simmer stage and then work on the crust.)
Dump the sauce over the crust and spread evenly. Top with cheese - I used an Italian blend but cheddar would also be really nice.
Cover and bake at 350 for about 1/2 hour. Uncover and increase heat to 375 and cook for another 20 minutes or so until nice and browned and bubbly. Cut into squares and eat.
This makes a TON of food. Definitely 2+ meals for us plus a lunch or two!