Description
This Leftover Turkey Pasta Bake is a comforting and family-friendly dish perfect for using up leftover turkey. It combines sautéed leeks, mushrooms, garlic, and spinach with tender pasta, creamy cheese, and flavorful turkey, all baked to a golden perfection. Quick to prepare and full of rich flavors, this bake offers a satisfying meal for six servings.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 leek, roughly chopped
- 1 cup sliced mushrooms
- 2 cloves garlic, crushed
- 2 big handfuls fresh baby spinach leaves
Pasta and Liquids
- 250 grams dry shells or macaroni pasta
- 1 cup chicken/turkey stock
- 1 1/4 cups water (plus up to 1/2 cup more if needed)
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
Protein and Dairy
- 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 your oven to 190°C (375°F) or 170°C if using a fan-forced oven. This ensures it’s ready for baking the pasta dish to golden perfection.
- Sauté Vegetables: Heat olive oil in a large oven-safe pan over medium-high heat. Sauté the leek and mushrooms for 2-3 minutes until softened, then add crushed garlic and cook for another minute to release the aroma.
- Cook Pasta Mixture: Add the dry pasta, chicken or turkey stock, water, salt, and black pepper to the pan. Simmer for about 12 minutes until the pasta is nearly cooked but still slightly firm. Add up to 1/2 cup more water if necessary to keep it from drying out.
- Add Spinach, Turkey, and Cheese: Stir in the fresh spinach leaves, chopped turkey, and two-thirds of the combined Gruyère and mozzarella cheeses. Mix thoroughly until the cheese melts into the creamy sauce.
- Top and Bake: Sprinkle the remaining cheese evenly over 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 from oven and serve warm. Enjoy this hearty, comforting meal that perfectly utilizes leftover turkey for a satisfying family dinner.
Notes
- You can substitute the Gruyère cheese with cheddar if preferred.
- If you don’t have turkey stock, chicken stock works just as well.
- Add extra vegetables such as peas or carrots for more color and nutrition.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a lighter version, replace cream with half-and-half or a low-fat cream alternative.
