Turkey Pasta Bake
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 280 g Pasta shapes
- 1 tbsp Butter
- 2 Portobello mushrooms (diced)
- 1 Leek (sliced)
- 60 g Spinach
- 240 g Cooked turkey (diced)
- 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 Fine sea salt
- 1 pinch Ground black pepper
- 1 tsp Dijon mustard
- 1 g Fresh basil (finely chopped)
Method
- 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 tbsp 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, 50 g Parmesan, 200 ml Creme fraiche, 1 pinch Sea salt, 1 pinch Black pepper and 1 tsp 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 and bake for 20 minutes.