So how does a woman occupy herself when her husband is away on a business trip? Well, I don’t know about everyone else, but I keep myself busy by cooking. It really makes the time fly by. I guess it’s true what they say…”time flies when you are having fun”.

I decided to experiment. There was defrosted ground turkey in the fridge, waiting to be included in a tasty dish. I looked around the kitchen and threw a few ingredients together, hoping they would come together into a delicious meal. Well, I have to say, the experiment was a success. It’s true, I am the only one that has tasted it so far, but there is plenty leftover for my husband to taste and confirm my opinion.

At this point I am sure you’re all wondering…”what did she end up doing with the turkey?” Let me start with what ingredients I scrounged up in my kitchen and threw into this dish.

Ingredients:
Ground turkey
Farfalle pasta
Mushrooms
Shallots
Fresh garlic
Marinara sauce
Dried basil
Dried parsley
Salt
Freshly ground black pepper
Vegetable oil

In terms of proportions, I pretty much eyeballed them all (I am sure you hate when I say that ).
Heat the oil in a frying pan. Cook the pasta based on standard pasta cooking instructions, until it is tender, drain and set aside. Slice the mushrooms and add them to the frying pan. Dice the shallots and garlic and add these ingredients to the mushrooms, mix well. Add ground turkey to the mushroom mix. Break up the meat and cook on medium heat until the meat is fully cooked through (no longer pink). Add marinara sauce to the turkey and mushrooms and mix well. Cook until the sauce is hot. Add the cooked pasta and combine all ingredients. Add basil, parsley, salt and pepper. Mix all ingredients together, cook until all ingredients are hot. Add fresh parsley and serve immediately.

So what does all this mixing look like? Well, feast your eyes on this…

I call this Farfalle Casserole with Turkey and Mushrooms. Just in case you need another look, here is a closer view

Farfalle Casserole With Turkey and Mushrooms