Ingredients

• 1 , 16 ounce
• 0.5 cups butter
• 0.5 medium red onion , chopped
• 1 tablespoon minced garlic
• 1 , 8 ounce
• 2 , 10.5 ounce
• 1 cup half-and-half
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons lemon juice
• 2 tablespoons Italian seasoning
• 1 teaspoon ground cayenne pepper
• 3 cups chopped cooked turkey
• 5 ounces fresh spinach , roughly chopped
• 1 cup shredded mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and place in a large bowl.
3. 3 While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and garlic and saute until translucent, about 5 minutes. Add mushrooms and cook for about 2 minutes.
4. 4 Mix condensed soup, half-and-half, Parmesan cheese, lemon juice, Italian seasoning, and cayenne pepper in a bowl. Add to the skillet and reduce heat to medium-low. Cook for 12 minutes, then remove from the heat.
5. 5 Add turkey, spinach, and sauce to the penne; stir until well combined. Transfer to a casserole dish and top with mozzarella cheese.
6. 6 Bake in the preheated oven until golden brown and bubbly on top, about 30 minutes.

Nutrition per serving