Turkey and Tubetti Bake

This is a recipe you can use for your leftover Thanksgiving turkey that will have you craving it all year.
Ingredients:
10 ounce pasta (Tubettini) - (rigatoni, penne or macaroni)
6 tablespoon(s) butter (unsalted)
1/2 cup(s) onions - peeled and minced (Learn How)
10 ounce cremini mushrooms - washed, stems removed and sliced
1/4 cup(s) flour (all-purpose)
1 1/2 cup(s) turkey stock - or chicken stock
2 cup(s) milk (whole)
1 pinch nutmeg (whole) - grated on a microplane
1 pinch red chile flakes (ground)
1 teaspoon(s) Worcestershire sauce
3/4 cup(s) Asiago cheese - (reserve 1/4 C. for the top)
1 pinch salt and pepper
3 cup(s) - roasted turkey - (leftovers from a whole roasted turkey)
1 cup(s) peas

Steps:

-Preheat the oven to 350 degrees.

-Bring a gallon of water to a boil in a large pot for the pasta; cook to al dente and drain.

-Heat a deep-sided saute pan to medium and add the butter. Just as the butter melts, add the onions and saute until soft (no color).

-Add the mushrooms and saute until cooked down. Stir in the flour and cook for 2 minutes.

-Whisk in the stock and milk, and bring to a boil to thicken completely. Add the nutmeg, chile flakes and worcestershire.

-Stir in 1/2 or a cup of the asiago and season to taste. Make sure it is seasoned enough to compensate for the additional ingredients.

-Place the pasta, turkey, peas and sauce into a casserole dish, and make sure the pasta is submerged in the sauce.

-Top with the remaining asiago and bake for 25 minutes at 350 degrees.

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