Recipe: With a protein option from the freezer, this armchair-traveler’s take on the Greek baked pasta dish is rich and bold.
1 pint cremini or shiitake mushrooms, trimmed and coarsely chopped1 1/2 pounds ground turkey 1 1/2 teaspoons ground cinnamon4 tablespoons unsalted butter1 pound ziti or rigatoni
• In a large deep skillet, heat two tablespoons oil over medium heat. Add onion and cook, stirring occasionally, about 5 minutes. Season lightly with salt and pepper. If mixture in the pan is a little dry, add another teaspoon or so of olive oil before adding tomato paste. Cook paste, stirring frequently, 3 to 4 minutes; lower heat if paste begins to burn and add a teaspoon or two of water. Add mushrooms and cook, stirring occasionally, about 5 minutes.
• When water comes to a boil, add pasta and cook to al dente , 7 to 10 minutes, depending on type of pasta. Drain and transfer to a 9-x-13-inch baking dish. Drizzle pasta with 1/2 cup béchamel sauce and stir in 3 cups of meat sauce. Spoon remaining meat sauce on top. If mixture looks a little dry, add in some more milk or broth or water. Drizzle evenly with remaining béchamel.
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