Crumb Topping

• 
  ▢
  
  
  ¼
  cup
  toasted breadcrumbs
  preferably homemade, whole wheat or GF for dietary needs

• 
  ▢
  
  
  2
  tablespoons
  grated Parmesan-Reggiano cheese

• 
  ▢
  
  
  1
  teaspoon
  extra virgin olive oil

Sauce

• 
  ▢
  
  
  1
  tablespoon
  unsalted butter

• 
  ▢
  
  
  2
  tablespoons
  extra virgin olive oil

• 
  ▢
  
  
  ¼
  cup
  whole wheat pastry flour

• 
  ▢
  
  
  2
  cups
  turkey or chicken broth
  low or no sodium, preferably homemade for best flavor

• 
  ▢
  
  
  ⅓
  cup
  grated Parmesan-Reggiano cheese

• 
  ▢
  
  
  2
  tablespoons
  dry sherry
  optional, but highly recommended for depth of flavor

• 
  ▢
  
  
  2
  teaspoons
  fresh chopped thyme leaves

• 
  ▢
  
  
  ⅛
  teaspoon
  freshly grated nutmeg

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  ▢
  
  
  2
  teaspoons
  fresh lemon juice

• 
  ▢
  
  
  salt and freshly ground black pepper
  to taste, adjust carefully especially if broth is not low-sodium

Filling

• 
  ▢
  
  
  8
  ounces
  penne pasta
  whole wheat for added fiber, or gluten-free for dietary needs

• 
  ▢
  
  
  1
  tablespoon
  extra virgin olive oil

• 
  ▢
  
  
  ½
  medium
  onion
  chopped fine for even distribution

• 
  ▢
  
  
  8
  ounces
  fresh mushrooms
  cleaned, stemmed, and sliced thick (cremini or button mushrooms work well)

• 
  ▢
  
  
  2
  cloves
  garlic
  chopped fine or minced for aromatic flavor

• 
  ▢
  
  
  12
  ounces
  diced cooked turkey or chicken
  about 3 cups chopped, perfect for using up leftovers

• 
  ▢
  
  
  ½
  cup
    peas
  thawed if frozen, adds a touch of sweetness and color

Make Crumb Topping

• In a small bowl, combine the toasted breadcrumbs, grated Parmesan-Reggiano cheese, and olive oil. Stir well to ensure the breadcrumbs are evenly coated. This mixture will create a beautiful, crispy topping for your casserole. Set this aside. Preheat your oven to 375°F (190°C).

Prepare the Savory Sauce

• In a medium saucepan (a saucier with sloped sides is ideal for whisking), melt the unsalted butter with the extra virgin olive oil over medium heat. Once the butter is bubbly and combined with the oil, add the whole wheat pastry flour. Whisk continuously for about one minute, cooking the flour to create a nutty aroma and eliminate any raw flour taste. This forms your roux. Slowly pour in the turkey or chicken broth, whisking vigorously as you add it to prevent lumps and ensure a smooth consistency. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon, and you can draw a clear line with your finger through the sauce on the spoon.
• Remove the saucepan from the heat. Stir in the grated Parmesan-Reggiano cheese, dry sherry (if using), fresh chopped thyme leaves, freshly grated nutmeg, and fresh lemon juice. These ingredients infuse the sauce with layers of rich, aromatic flavor. Taste the sauce and season it with salt and freshly ground black pepper as needed, remembering to account for the saltiness of your broth and cheese. Set the finished sauce aside while you prepare the other components.

Cook the Pasta

• Bring a large pot (4-5 quarts) of water to a rolling boil. Add a tablespoon of kosher or sea salt to the water; this seasons the pasta from within and enhances its flavor. Add the penne pasta and cook according to the package directions until it is al dente (tender but still firm to the bite). Avoid overcooking, as it will bake further in the casserole. Once cooked, drain the pasta thoroughly and set it aside.

Sauté the Flavorful Vegetables

• While the pasta is boiling, heat the remaining 1 tablespoon of olive oil in a large sauté pan or skillet over medium to medium-low heat. Add the finely chopped onion and cook, stirring occasionally, until it becomes soft, translucent, and fragrant, about 5-7 minutes. Then, add the thick-sliced fresh mushrooms to the pan. Increase the heat slightly to medium-high and cook the mushrooms, stirring periodically, until they are beautifully browned and most of their moisture has evaporated, which intensifies their flavor. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it. Finally, stir in the diced cooked turkey (or chicken) and the thawed peas, heating them through gently.

Assemble and Bake the Casserole

• In a very large mixing bowl, combine the cooked pasta, the rich, savory sauce, and the sautéed vegetables and turkey (or chicken) mixture. Stir everything gently but thoroughly to ensure all components are well coated with the sauce. Lightly spray a medium casserole dish, approximately 1 ½ – 2 quarts in capacity, with non-stick cooking spray. Pour the pasta mixture evenly into the prepared baking dish. Sprinkle the reserved breadcrumb topping evenly over the surface of the casserole. Bake in the preheated oven for 30-45 minutes, or until the casserole is bubbling around the edges, thoroughly heated through, and the crumb topping is gloriously golden brown and crispy. To ensure it’s safely heated, use a digital thermometer to confirm the internal temperature reaches 165°F (74°C).

If your breadcrumb topping begins to brown too quickly during baking, loosely cover the casserole with aluminum foil once it reaches a desirable golden color. This prevents burning while allowing the casserole to continue baking until it reaches an internal temperature of 160-165°F (71-74°C). The total baking time is usually around 25-30 minutes after covering, but always check with a thermometer. Once removed from the oven, let the casserole rest for a few minutes before serving; this allows the flavors to meld and the sauce to set slightly.

Make Ahead & Storage: This casserole is excellent for making ahead! Assemble it completely (without baking) and cover tightly with foil. Refrigerate for up to 2 days. When ready to bake, add an extra 10-15 minutes to the baking time to ensure it heats through. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze individual portions for convenient future meals.

Ingredient Variations: Feel free to experiment with other vegetables like finely diced carrots, celery, or bell peppers added with the onions. For a richer flavor profile, a splash of white wine can replace some of the sherry or broth. Any type of small-to-medium pasta shape will work, such as elbow macaroni or rotini, so long as it’s whole wheat or gluten-free.