8 oz. fontina cheese, grated
1 cup grated parmesan cheese
4 tablespoons butter
1/2 onion, diced
1 yellow bell pepper, julienned
1 red bell pepper, julienned
1 orange bell pepper, julienned
10 oz. sliced cremini mushrooms
1 head roasted garlic, pulp squeezed out
3 cups chopped cooked turkey
2 tablespoons chopped parsley
1 cup half-and-half
1 cup pasta water
1 pound penne, cooked al dente
Preheat oven to 400 degrees. Butter the bottom of a 9×13 inch pan.
In a large heavy bottom pan add 3 tablespoon butter and saute the onions, and bell peppers until softened. Add the roasted garlic, cooked chopped turkey and mushrooms and cook until all the moisture evaporates form the bottom of the pan. Pour in the half-and-half and bring to boil for 2 minutes; set aside. Cook pasta to al dente. Stir in the pasta into the sauce along with 1/2 cup of the grated parmesan. Add the 1 cup of pasta water , toss and stir in the parsley. Pour into the baking dish and spread out evenly. Mix the remaining parmesan cheese and the fontina together. Sprinkle evenly over the top of the casserole. Bake in oven for 20-25 minutes until top is golden brown.