Description
Transform your holiday leftovers into a comforting and creamy Leftover Turkey Pasta Bake. This dish combines tender pasta, savory turkey, and a blend of melted cheeses, making it a family favorite that’s easy to prepare and delicious to eat!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 leek, roughly chopped
- 1 cup sliced mushrooms
- 2 cloves garlic, crushed
- 250 grams dry shells or macaroni pasta
- 1 cup chicken/turkey stock
- 1 1/4 cups water
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 2 big handfuls fresh baby spinach leaves
- 3 cups cooked turkey, roughly chopped
- 1 cup thickened cream
- 1 cup shredded Gruyère cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven: Preheat the oven to 190°C (170°C fan forced) / 375°F.
- Sauté the vegetables: Heat the olive oil in a large oven-safe pan over medium-high heat. Sauté the leek and mushrooms for 2-3 minutes, or until softened. Add the garlic and sauté for 1 minute.
- Cook the pasta: Add the pasta, stock, water, salt, and pepper to the pan. Cook for 12 minutes, or until the pasta is almost cooked through but still has a bit of bite. If needed, add up to 1/2 cup more water.
- Add the spinach, turkey, and cream: Stir in the spinach, turkey, and 2/3 of the combined cheeses. Mix well until the cheese has melted.
- Sprinkle with cheese and bake: Sprinkle the remaining cheese over the top. Bake uncovered for 15-20 minutes, or until golden brown on top.
- Enjoy!: Serve warm, and relish this comforting dish that’s perfect for using up leftovers.
Notes
This recipe can be adapted by using leftover ham or ground turkey instead of turkey. Feel free to add extra vegetables or spices to suit your taste!
- Prep Time: 25 minutes
- Cook Time: 15 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg