Ingredients
6
6 servings
- •1 (16 ounce) package rigatoni pasta
- •0.25 cup butter
- •0.25 cup all-purpose flour
- •1 cup turkey stock
- •0.5 cup pasta sauce
- •1 cup water
- •0.5 (1 ounce) package dry onion soup mix
- •1 teaspoon crushed garlic
- •salt and pepper to taste
- •0.33300000429153 cup shredded Monterey Jack cheese
- •0.33300000429153 cup shredded sharp Cheddar cheese
- •1 pound cooked turkey breast, cubed
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large saucepan or deep skillet, melt the butter over low to medium heat; blend in flour. Slowly add turkey stock, pasta sauce, and water. Mix well. Stir in onion soup mix and garlic; season with salt and pepper.
- Sprinkle in the Monterey Jack, Cheddar cheese and turkey. Stir until the cheese is melted and the meat is heated through. Spoon sauce over pasta and serve.
Nutritional Facts
Per 6 servings
- Calories: 579
- Carbohydrate: 63g
- Fat: 20g
- Fiber: 4g
- Protein: 37g
- Sugar: 5g
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