Turkey pasta bake
Looking for an easy leftover turkey recipe? This creamy cheesy pasta bake could be the one.
Each serving provides 377 kcal, 12.2g protein, 21.3g carbohydrate (of which 6.3g sugars), 26.3g fat (of which 12.3g saturates), 1.9g fibre and 1.46g salt.
Ingredients
- 300g/10½oz dried pasta shapes, such as penne or fusilli
- 2 tbsp sunflower oil, plus extra for greasing
- 4 rashers smoked streaky bacon, thickly sliced
- 1 onion, finely chopped
- 500g/1lb 2oz pasta sauce (homemade or from a jar)
- 150ml/5fl oz double cream
- 350g–500g/12oz–1lb 2oz leftover turkey, cut into small chunks
- 75g/2½oz mature cheddar, coarsely grated
Method
Half fill a large saucepan with water and bring to the boil. Add the pasta and cook for 10 minutes, or until just tender.
Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a large, shallow, roughly 2.5 litre/4½ pint lasagne dish, or similar pie dish.
Heat the oil in a large frying pan and fry the bacon and onion for 8 minutes, or until lightly browned. Stir in the pasta sauce and cream. Add a large ladleful (around 100ml/3½fl oz) of the pasta cooking water and bring to a simmer. Stir in the turkey pieces and season with ground black pepper.
Drain the pasta in a colander, then return it to the saucepan. Stir in the pasta sauce and leftover turkey meat.
Transfer to the greased dish and sprinkle with the cheese. Bake for 15–20 minutes, or until the cheese is melted and beginning to brown. Serve hot.
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