Description
This Leftover Turkey Pasta Bake is a delicious and comforting way to transform your cooked turkey into a hearty family meal. Combining sautéed leeks, mushrooms, garlic, and fresh spinach with pasta cooked directly in a flavorful stock and creamy sauce, then topped with melted Gruyère and mozzarella cheese, this bake is perfect for using up leftovers while delivering rich, cheesy goodness.
Ingredients
Main Ingredients
- 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 or turkey stock
- 1 1/4 cups water (with up to 1/2 cup extra if needed)
- 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 Oven: Preheat your oven to 190°C (170°C fan forced) or 375°F to ensure it’s ready for baking the pasta dish.
- Sauté Vegetables: Heat olive oil in a large oven-safe pan over medium-high heat. Add the chopped leek and sliced mushrooms, cooking for 2-3 minutes until softened. Add the crushed garlic and sauté for an additional minute to release its aroma.
- Cook Pasta: Add the dry pasta, chicken or turkey stock, water, salt, and cracked black pepper into the pan. Stir to combine and cook the mixture for about 12 minutes, until the pasta is nearly cooked but still has a slight bite. If the liquid evaporates too quickly, add up to 1/2 cup more water as necessary.
- Add Spinach, Turkey, and Cheese: Stir in the fresh spinach leaves, chopped cooked turkey, and two-thirds of the combined Gruyère and mozzarella cheeses. Mix thoroughly until the cheese has melted into the sauce, making a creamy base.
- Bake the Dish: Sprinkle the remaining cheese evenly over the top of the pasta mixture. Place the pan in the preheated oven and bake uncovered for 15-20 minutes, or until the top is golden brown and bubbling.
- Serve: Remove the pasta bake from the oven and let it cool for a few minutes. Serve warm and enjoy this comforting, cheesy dish that is excellent for using up leftover turkey.
Notes
- If you don’t have Gruyère cheese, you can substitute it with Swiss cheese or a mild cheddar for a similar flavor.
- If you prefer a lighter dish, substitute thickened cream with half-and-half or a low-fat cream alternative.
- This recipe works well with leftover chicken as an alternative to turkey.
- Adjust the seasoning to taste after adding the turkey and spinach.
- Ensure your pan is oven-safe to avoid transferring to another dish for baking.
