Looking for an easy way to use up that leftover ham or turkey? This leftover turkey pasta bake needs just one pan about 20 minutes effort. This one pot pasta bake is easy to change up with ground turkey or leftover rotisserie chicken too.
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat the oven to 190C / 375F / 170C fan forced.
Using a large pan that can go from the stove-top to the oven, heat theoil over medium-high heat.
Saute the leek and mushroom, 2-3 minutes, until softened.
Add the garlic and saute, stirring, for 1 minute.
Add the pasta, stock, water, salt and pepper. Cook for about 12 minutes until pasta is almost cooked through (it should still have bit of bite but not taste raw). If it's nearly dry but not cooked through add up to another ½ cup water and give it a mix before cooking another few minutes.
Add the spinach, turkey cream plus ⅔ of the combined cheeses. Stir well to combine until the cheese has melted in.
Sprinkle the remaining cheese over the top.
Bake, uncovered for 15-20 minutes until starting to turn golden on top.
Notes
I use a standard Australian 20ml tablespoon.
You can swap the mozzarella for another mild melty cheese like gouda or edam. You can swap the gruyere for cheeses like parmesan, romano or even a strong cheddar.
You can use any pasta with 'body' like spirals, penne or macaroni.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.