Turkey Pasta Bake
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Total Time
35 mins
-
Servings
4 portions
-
Calories
645 kcal
-
Course
Main Course
Turkey Pasta Bake
Description
This Turkey Pasta Bake brings together cooked pasta with sautéed diced portobello mushrooms and sliced leek, wilted spinach, and diced cooked turkey. The mixture is enriched with crème fraîche, grated cheddar and parmesan cheeses, Dijon mustard, freshly chopped basil, and seasoning, then combined gently with some reserved pasta cooking water for a silky sauce. It’s transferred to a baking dish, topped with cheddar cheese, and baked until golden.
The dish balances the earthiness of mushrooms and leek with the mild, tender turkey, while the blend of cheddar and parmesan with crème fraîche creates a creamy, slightly tangy sauce that binds the ingredients. The baking develops a lightly browned cheese topping, adding a pleasant textural contrast to the soft pasta and vegetables within.
This casserole serves well as a warm main course, suitable for using leftover turkey. It pairs well with fresh salads or steamed vegetables for a complete meal. For extra freshness, cherry tomato slices may be added under the topping cheese. The dish can be crisped further by briefly placing under a grill or mixing breadcrumbs with the cheese topping. Red chili flakes may be added to introduce a mild heat.
Reserving some pasta water before draining helps achieve a smooth sauce consistency. The recipe suggests preparing with leftover meat or using a meat-free roast to make a vegetarian version.
Ingredients
- 280 g pasta various shapes
- 1 tablespoon butter
- 2 portobello mushrooms diced
- 1 leek sliced
- 60 g spinach
- 240 g turkey diced, cooked
- 50 g parmesan grated
- 75 g cheddar cheese grated; for the filling
- 75 g cheddar cheese grated; for the topping
- 200 ml crème fraîche
- 1 pinch salt sea salt
- 1 pinch black pepper ground
- 1 teaspoon Dijon mustard
- 1 g basil finely chopped, fresh
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Cook 280 g Pasta shapes according to the packet instructions.
- Heat 1 tablespoon Butter in a pan and add 2 Portobello mushrooms and 1 Leek. Cook over a low heat for 6-8 minutes, until softened.
- Add 60 g Spinach and continue to cook until wilted, about 2 minutes.
- Add 240 g Cooked turkey, 75 g Cheddar cheese, 50 g Parmesan, 200 ml Creme fraiche 1 pinch Sea salt, 1 pinch Ground black pepper and 1 teaspoon Dijon mustard.
- Mix well and continue cooking until the cheese has melted, about 2 minutes.
- Drain the pasta, reserving some of the water.
- Add the drained pasta and paste water to the pan. Mix well to coat the pasta in the sauce.
- Transfer it all to a baking dish.
- Cover with 75 g Cheddar cheese and bake for 20 minutes.
Notes
- Reserve some pasta cooking water to add to the sauce for a smooth texture.
- Add cherry tomato slices under the cheese topping for added freshness.
- For a crisper topping, place the dish under the grill/broiler briefly or mix breadcrumbs with the topping cheese.
- Use leftover meat or meat-free roast for variations, including vegetarian versions.
- Add red chili flakes to the sauce if a spicy note is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4portions
Amount Per Serving
Calories 645 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 645kcal | 32% |
| Carbohydrates | 70g | 23% |
| Protein | 31g | 62% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 85mg | 28% |
| Sodium | 722mg | 30% |
| Potassium | 649mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 2299IU | 46% |
| Vitamin C | 7mg | 8% |
| Calcium | 277mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
