TURKEY BAKE WITH WHOLE WHEAT PASTA
My husband and I LOVE pasta, but with our new diet and exercise plan, pasta is not our friend, so here's a way to make it a little easier for us to enjoy our faves!
Provided by Jessica Murfin
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 300 degrees F (150 degrees C).
- Stir the ricotta cheese, mozzarella cheese, garlic, salt, and pepper in a bowl; set aside on counter to allow to come to room temperature.
- Bring a pot of water to a boil; cook the penne in the boiling water until cooked through yet firm to the bite, about 11 minutes. Drain and transfer to a large mixing bowl.
- While the pasta cooks, place a skillet over medium heat. Crumble the turkey into the skillet; cook and stir until the turkey is completely browned. Drain and add to the pasta.
- Spread 2 tablespoons of the spaghetti sauce into the bottom of a 13x9-inch baking dish; stir the rest of the spaghetti sauce into the pasta and turkey mixture. Spoon about half of the pasta mixture into the baking dish; top with the cheese mixture and spread into an even layer. Spread the remaining pasta mixture over the cheese layer. Cover with aluminum foil if desired.
- Bake in the preheated oven until slightly brown on top, about 30 minutes.
Nutrition Facts : Calories 478 calories, Carbohydrate 49 g, Cholesterol 78.3 mg, Fat 15.5 g, Fiber 5.3 g, Protein 35.5 g, SaturatedFat 7.1 g, Sodium 498 mg, Sugar 5.7 g
TURKEY PASTA BAKE
Looking for an easy leftover turkey idea? Turkey pasta bake is the answer! This turkey pasta recipe has plenty of turkey, artichokes and sun-dried tomatoes. It's generously topped with cheesy mozzarella and baked up until golden brown and bubbly. Sure to be a favourite in your home as it is ours.
Provided by Dawn | Girl Heart Food
Categories Main Course
Time 1h20m
Number Of Ingredients 15
Steps:
- Preheat your oven to 350 degrees Fahrenheit.
- Meanwhile, heat olive oil in a 12-inch heavy oven-safe sauté/deep pan over medium heat on the stovetop, then add onion and cook, stirring often, for 3 to 5 minutes or until softened. Stir in garlic and cook for 1 minute. Stir in cooked turkey, uncooked pasta, artichoke hearts and sun-dried tomatoes.
- Next, pour in pasta sauce (take 1/2 cup of the chicken broth and rinse out the jar of pasta sauce to get every last bit and pour that in too), remaining 2.5 cups of chicken broth, half-and-half, crushed red pepper flakes, black pepper and salt (if using). Stir to combine everything, ensuring pasta is submerged in the liquid. Keep the pot over the heat for 3 to 4 minutes just to let the liquid start to warm before placing into the oven.
- Top with shredded mozzarella cheese and bake (uncovered) for about 45 to 50 minutes (check on at the 45 minute mark) until bubbly, the pasta is cooked through and the cheese on top is melty and a little golden brown. Note: Ovens vary. If your cheese browns too quickly, you can loosely cover with aluminum foil (ensuring the aluminum foil isn't touching the cheese).
- Once done, carefully remove from the oven and let cool for about 10 to 15 minutes (don't skip this step) before garnishing with parsley (if using) and serving. Enjoy!
TURKEY PASTA CASSEROLE RECIPE
Steps:
- Preheat oven to 350 degrees.
- Cook pasta until just before al dente, set aside.
- Heat oil in large skillet over medium heat then sauté onions and celery. Cook until onion is translucent and celery is soft. Add garlic and green beans and cook an additional 2 minutes.
- Transfer vegetable mixture to large mixing bowl then add turkey, pasta, soup, and cheese. Combine thoroughly. Season with salt and pepper to taste.
- Pour mixture into a 9" square casserole dish and sprinkle with Panko.
- Bake uncovered, 20-30 minutes until the center is hot and sides are bubbly.
Nutrition Facts : Calories 598 kcal, Carbohydrate 37 g, Protein 45 g, Fat 31 g, SaturatedFat 14 g, Cholesterol 136 mg, Sodium 917 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 14 g, ServingSize 1 serving
TURKEY BOLOGNESE PASTA BAKE
No need to choose between tangy tomato or creamy cheese sauce - this easy bake, with turkey mince and mascarpone, has the best of both
Provided by Chelsie Collins
Categories Dinner, Main course, Pasta, Supper
Time 1h30m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pan. Add the onions and cook for 8-10 mins until softened. Add the mince and brown all over. Once browned, add the garlic, tomatoes, chipotle paste and chicken stock, and bring to the boil. Turn down to a simmer and cook, uncovered, for 35-40 mins, adding a splash of water if it looks too dry.
- While the turkey cooks, boil the pasta following pack instructions, then drain, reserving some of the water. Warm through the mascarpone with a splash of the hot pasta water over a low heat. Add 140g cheddar, season and stir to combine.
- Heat oven to 200C/180C fan/gas 6. Transfer the turkey sauce to a large baking dish. Stir the cheese sauce through the pasta and pour over the mince. Sprinkle the remaining cheddar and the parmesan on top. Bake in the oven for 20 mins or until golden and crisping at the edges.
Nutrition Facts : Calories 647 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 1.1 milligram of sodium
GROUND TURKEY PASTA BAKE (HEALTHY CASSEROLE)
Ground Turkey Pasta Bake is a healthy casserole made with ground turkey meat, whole wheat pasta, kale, and a light sprinkling of bubbly melty cheese. This is an easy restaurant-quality dinner made with kitchen staples!
Provided by Olena Osipov
Categories Casserole
Time 45m
Number Of Ingredients 19
Steps:
- Cook pasta al dente as per package instructions, undercooking by 4 minutes. Drain, reserving 1 cup of pasta water, and set aside. Preheat oven to 350 degrees F and spray 9 x 13 baking dish with cooking spray.
- In the meanwhile, preheat large skillet on medium heat and add olive oil. Add onion and garlic, sauté for 2 - 3 minutes, stirring occasionally. Add oregano, rosemary, basil, pinch of red pepper flakes, salt and pepper. Cook for 30 seconds, stirring a few times. Add ground turkey and cook for another 5-7 minutes, breaking meat into pieces and stirring occasionally.
- Add tomato sauce, honey, balsamic vinegar and pasta water. Stir, bring to a boil and simmer for 2 minutes. Add kale and stir to combine.
- Now add cooked pasta and stir to combine more.
- Transfer half of the mixture in previously prepared baking dish and sprinkle with 1 cup cheese. Add remaining pasta meat mixture and sprinkle with remaining 1 cup cheese. Cover with foil and bake for 20 minutes.
- Remove from the oven, let stand for 10 minutes, garnish with parsley and serve hot. With a glass of red wine. OMG, so good!
Nutrition Facts : Calories 348 kcal, Sugar 6 g, Sodium 489 mg, Fat 9 g, SaturatedFat 4 g, Carbohydrate 39 g, Fiber 5 g, Protein 28 g, Cholesterol 48 mg, ServingSize 1 serving
TURKEY SPAGHETTI
Leftover turkey gets transformed into a bubbling, cheesy pasta casserole with just enough kick from pickled jalapenos.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Butter a 9-by-13-inch baking dish.
- Cook the spaghetti according to the package instructions. Drain and then rinse. Shake off any excess water and transfer to the prepared baking dish.
- Melt the butter in a large saucepan over medium heat. Add the cumin, scallion whites and garlic and cook, stirring, until soft, about 4 minutes. Sprinkle in the flour and cook, stirring, until completely absorbed, about 1 minute. Add the milk, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until the sauce is heated through, steaming and thickened slightly, about 5 minutes. Remove from the heat and add small handfuls of half of each cheese, stirring to melt after each addition.
- Stir in the turkey, pickled jalapenos, brine and tomatoes. Adjust the seasoning with salt and pepper.
- Pour the sauce over the cooked spaghetti, using a wooden spoon or rubber spatula to evenly distribute the turkey into the pasta. Sprinkle the top with the remaining cheeses. Bake, uncovered, until melted and bubbly, 25 to 30 minutes. Sprinkle with the scallion greens.
LEFTOVER TURKEY PASTA RECIPE
A delicious leftover turkey casserole with pasta and white sauce, this easy noodle bake will become a family favorite.
Provided by Adina
Categories Pasta and Rice
Time 50m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees Fahrenheit/ 200 degrees Celsius. Lightly grease a casserole dish of about 10x8 inches/ 25x20 cm.
- Cook noodles: Bring a large pot of water to a boil. Salt the water and cook the noodles according to the package instructions. Let drain well.
- Cook onion: In the meantime, halve and slice the onion. Heat 1 tablespoon of the butter in a non-stick saucepan. Cook the onion slices for 4-5 minutes or until golden. Add the finely chopped garlic and stir for another minute. Remove to a bowl or small plate.
- Make white sauce: Melt the remaining tablespoon of butter in the same saucepan. Sprinkle the flour on top and stir it for one minute. Slowly start adding the milk while whisking all the time to avoid the formation of clumps. If you do happen to have too many clumps anyway, you can save the sauce by blending it shortly with a handheld blender. Let the sauce bubble gently for about 2 minutes while stirring very often. Then, take it off the heat and stir in ¾ of the grated cheese, mustard, nutmeg, salt and pepper.
- Separate the eggs. Add the egg yolks to the sauce and stir very well to incorporate. In a clean bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the sauce.
- Assemble the dish: Place the cooked pasta and the chopped turkey meat into the prepared casserole dish and mix them well. Pour the sauce over the noodles in the casserole dish and mix everything together.
- Bake: Sprinkle the remaining cheese on top and bake the noodle turkey casserole for about 20 minutes until heated through and golden.
- Rest for about 5 minutes and serve as suggested above.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 446 kcal, Carbohydrate 28 g, Protein 30 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 197 mg, Sodium 1025 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 9 g
EASY LEFTOVER TURKEY PASTA BAKE ( OR CHICKEN!)
Creamy leftover turkey pasta bake is the perfect casserole to make with your leftover Thanksgiving turkey or chicken! Twirling a fork in a garlicky cream sauce with peas is just the kind of meal you want to have after Black Friday shopping!
Provided by Marzia
Categories 30 Minute Meals
Time 35m
Number Of Ingredients 11
Steps:
- PREP: Position a rack in the center of the oven and preheat the oven to 375ºF. Spray a nonstick 13x9 baking dish with cooking spray; set aside.
- SAUTE: Heat the butter in a large saucepan and saute the mushrooms over medium-high heat until they brown; about 7-9 minutes. Then, stir in the alfredo sauce, chicken stock, and ricotta cheese. Season with garlic powder, basil, and red pepper flakes. When the sauce is smooth and heated through, stir in the peas and turkey (or chicken.) Then, fold in the prepared egg noodles and stir to combine.
- BAKE: Add the prepared turkey pasta mixture to the baking dish and sprinkle with cheese. Bake the turkey pasta bake for 15-18 minutes or until the cheese is bubbly and golden brown on top. You could also give it a minute under the broiler at the end to help it along. Sprinkle with freshly chopped parsley on top if desired and serve!
TURKEY PASTA BAKE
Looking for an easy leftover turkey recipe? This creamy cheesy pasta bake could be the one.
Provided by Justine Pattison
Categories Main course
Yield Serves 6
Number Of Ingredients 8
Steps:
- Half fill a large saucepan with water and bring to the boil. Add the pasta and cook for 10 minutes, or until just tender.
- Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a large, shallow, roughly 2.5 litre/4½ pint lasagne dish, or similar pie dish.
- Heat the oil in a large frying pan and fry the bacon and onion for 8 minutes, or until lightly browned. Stir in the pasta sauce and cream. Add a large ladleful (around 100ml/3½fl oz) of the pasta cooking water and bring to a simmer. Stir in the turkey pieces and season with ground black pepper.
- Drain the pasta in a colander, then return it to the saucepan. Stir in the pasta sauce and leftover turkey meat.
- Transfer to the greased dish and sprinkle with the cheese. Bake for 15-20 minutes, or until the cheese is melted and beginning to brown. Serve hot.
CREAMY LEFTOVER TURKEY PASTA
Need an easy peasy recipe for using up your leftover roast turkey? Then you need to try my Creamy Leftover Turkey Pasta. No leftover turkey? No worries, this simple alfredo pasta recipe can be made with leftover chicken or see below for how to 'create' some turkey leftovers!
Provided by Eb Gargano
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Cook the pasta in boiling salted water according to your preferences or the packet instructions.
- Meanwhile, put the olive oil and onions in a pan and cover with a lid. Cook over a low heat, stirring occasionally, for about 3 minutes, or until the onions have softened but not coloured.
- Turn the heat up and add the mushrooms, fry for 3 minutes, stirring frequently, until the mushrooms and onions have browned nicely.
- Lower the heat again and add the garlic and the turkey and cook for a further 2 minutes. Add the cream, salt and pepper, and cook for a further 5 minutes until the turkey is piping hot all the way through and the sauce has reduced slightly.
- Meanwhile drain the pasta, reserving a couple of tablespoons of the cooking water.
- Tip the pasta and cooking water into the sauce and stir to combine. Sprinkle over half the parsley and stir again.
- Serve garnished with extra parsley and lots of parmesan cheese!
Nutrition Facts : Calories 699 kcal, Carbohydrate 63 g, Protein 29 g, Fat 37 g, SaturatedFat 19 g, Cholesterol 143 mg, Sodium 193 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
TURKEY PASTA SUPREME
Since this dish combines turkey and pasta, even our children love it. It's fun to make turkey a different way, and you can't beat the creamy, cheesy sauce. This recipe also helps stretch my meal budget. -Cassie Dion, S. Burlington, Vermont
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut turkey into 2-in. x 1/4-in. pieces. In a large skillet, saute turkey in butter until turkey is browned and no longer pink, about 6 minutes. Add garlic; cook 1 minute longer., Add the cream, basil, cheese and pepper; bring to a boil. Reduce heat; simmer for 3 minutes, stirring frequently. , Stir in pasta and toss to coat.
Nutrition Facts : Calories 568 calories, Fat 36g fat (22g saturated fat), Cholesterol 174mg cholesterol, Sodium 222mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 30g protein.
TURKEY PASTA
Adapted from 1996 "Good & Easy" cookbook with my own special twists. Almost healthy, and sure to pick you up at the end of the day.
Provided by Andi Longmeadow Farm
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 359 degrees. (Just checking here, you did see that -- right? It's 350 degrees. however, I think if you can get 359 that would be fine too).
- In a non-stick skillet, place ground turkey and onion and cook for 8-9 minutes until no longer pink. Breaking up meat, and stirring.
- Drain if necessary.
- Using a 2 quart casserole dish, add turkey, onion, and rest of ingredients, (except Parmesan Cheese) right into the casserole. Fold in these ingredients until combined. Check for taste.
- Cover with foil or lid of casserole and bake for approximately 30 minutes.
- When serving sprinkle Parmesan cheese over top.
Nutrition Facts : Calories 424.1, Fat 15.6, SaturatedFat 4, Cholesterol 95.2, Sodium 955.4, Carbohydrate 40, Fiber 5.8, Sugar 9.9, Protein 31.1
TURKEY & CHEESE PASTA BAKE RECIPE BY TASTY
Here's what you need: bacon, water, white onion, fresh thyme, whole milk, cream of chicken soup, cream of mushroom soup, kosher salt, colby jack cheese, parmesan cheese, Charter Reserve® Goldenroast Special Recipe Turkey Breast, frozen broccoli, penne pasta, panko breadcrumbs, unsalted butter, fresh parsley
Provided by Charter Reserve
Categories Dinner
Yield 10 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Coat a 9" X 13" (22x33 cm) pan with cooking spray and set aside.
- In a medium skillet over high heat, add bacon and water. Cook, stirring every 2 minutes until bacon is crispy (about 10 minutes). Once the bacon is crispy, remove it from the pan using a slotted spoon and set aside. Leave bacon fat in the skillet.
- In the skillet with the remaining bacon fat, add the onion and sauté for 3 minutes until softened. Remove from heat.
- In a large mixing bowl, mix together bacon, onion, thyme, whole milk, cream of chicken soup, cream of mushroom soup, kosher salt, 2 cups (200 G) of Colby-Jack cheese, and a ¼ cup (25 G) grated Parmesan cheese.
- Add in Charter Reserve® Goldenroast Special Recipe Turkey Breast, frozen broccoli, and cooked penne, mixing to coat everything evenly with the cheese and soup mixture.
- Pour half the mixture into the prepared pan and smooth with a spatula. Sprinkle with the remaining 1 cup of Colby-Jack cheese. Add the rest of the pasta on top.
- In a small bowl, mix together the panko bread crumbs, melted butter, and remaining ¼ cup (25 G) of Parmesan cheese and sprinkle evenly on top of the pasta mixture.
- Bake for 30-40 minutes or until the cheese is bubbly and bread crumbs are golden brown.
- Remove from the oven. Let cool for 5 minutes before garnishing with parsley and serving.
- Enjoy!
Nutrition Facts : Calories 802 calories, Carbohydrate 50 grams, Fat 40 grams, Fiber 3 grams, Protein 56 grams, Sugar 4 grams
FOUR-CHEESE TURKEY PASTA BAKE
Leftover turkey combines with penne and cheeses to make a classic comfort food. The pasta bake works with chicken, shrimp or beef, too.-Mary Cokenour, Monticello, Utah
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- Cook penne according to package directions. Drain; set aside., Meanwhile, in a large skillet, saute the onion in butter until tender. Add garlic; cook 2 minutes longer. Add the soup, cream cheese, cream and milk; cook and stir just until cream cheese is melted. Stir in the mushrooms, cheeses and spices; cook just until cheeses are melted. Add turkey and penne; heat through., Transfer to a greased 2-1/2 qt. baking dish. In a small bowl, combine topping ingredients; sprinkle over pasta mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown.
Nutrition Facts : Calories 752 calories, Fat 48g fat (28g saturated fat), Cholesterol 185mg cholesterol, Sodium 1026mg sodium, Carbohydrate 46g carbohydrate (6g sugars, Fiber 3g fiber), Protein 34g protein.
TURKEY MEATBALL PASTA BAKE
From one of my many cooking magazines. The sauce can be made ahead and reheated before serving and can be frozen up to a month. The pasta dish can be made a day ahead of baking. It can also be made and frozen for up to a month. Thaw in the refrigerator. To cut time use pasta sauce from a jar and add fresh/dried herbs for more flavor. You can also use premade turkey meatballs. Baking time includes time to bake meatballs and also the completed dish.
Provided by Kerena
Categories < 4 Hours
Time 2h
Yield 1 pan, 8 serving(s)
Number Of Ingredients 24
Steps:
- In a large suacepan, heat oil over medium heat. Add onion and garlic; cook for 5-6 minutes or until onion is tender. Stir in crushed tomatoes, tomato sauce, tomato paste, parsley, Italian seasoning, sugar and salt. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat. Set aside.
- Preheat oven to 350. Line a rimmed baking sheet with aluminim foil. Place a cooling rack over pan. Spray rack with nonstick cooking spray.
- In medium bowl combine turkey, panko, green onion, bell pepper, egg, garlic, parsley, Italian seasoning and salt. Shape into golf ball sizeballs; place on prepared rack. Bake 15-17 minutes or until lightly browned. Set aside.
- Lightly grease a 13 x 9" baking dish.
- In a large bowl combine hot cooked pasta, cream cheese and sour cream, stirring to combine. Spoon half of mixture into baking dish. Top evenly with half of meatballs. Spon half of Zesty Tomato Sauce over meatballs. Sprinkled evenly with mozarella cheese. Repeat procedure with remaining noodles, meatballs and sauce. Sprinkly evenly with Parmesan cheese. Bake for 35-40 minutes or until hot and bubbly. Garnish with fresh parsley if desired.
- Serve immediately.
Nutrition Facts : Calories 736.8, Fat 36.4, SaturatedFat 17.6, Cholesterol 194.7, Sodium 1765, Carbohydrate 66.2, Fiber 5.9, Sugar 12.3, Protein 38.2
TURKEY KIELBASA PASTA BAKE
This Turkey Kielbasa Pasta Bake is an easy, lightened-up comfort food that the whole family will love! Turkey kielbasa and penne pasta tossed in a rich, flavorful cream sauce and topped with gooey mozzarella.
Provided by Ashley Fehr
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F if baking right away (optional: you can also cover and refrigerate or freeze for another day). Lightly grease a 9x13" baking dish.
- Melt the butter in a medium skillet over medium-high heat.
- Add the onion and cook until softened and translucent. Stir in garlic, Italian seasoning, salt, and pepper and cook 1 minute.
- Stir in the flour until no white streaks remain. Cook for 1 minute.
- Whisk in the milk and broth, and cook over medium heat until thickened, stirring constantly. This should take between 5-10 minutes.
- Meanwhile, cook the penne pasta to al dente in a large pot of boiling, salted water (according to package directions). Drain.
- Combine cooked pasta, thickened sauce, and sliced kielbasa in baking dish and stir well.
- Top with shredded cheese and bake until bubbly, about 20-25 minutes. You can also place in the refrigerator to cool, then cover and refrigerate up to 4 days or freeze up to 3 months.
Nutrition Facts : ServingSize 240 grams, Calories 610 kcal, Carbohydrate 57 g, Protein 34 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 111 mg, Sodium 1882 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 10 g
CREAMY CALABRIAN CHILI TURKEY PASTA BAKE
Steps:
- Preheat oven to 375 degrees. Prepare your baking dish-a 9x13 or similar size; spray with oil and set aside.
- Make the Calabrian Chili Mornay Sauce:
- In a large saucepan over medium heat, add olive oil. Once hot, add garlic, season with salt and pepper, then lower heat to medium-low; cook 3 minutes, then add the Calabrian chilis and oregano; cook 2 more minutes. Add the flour and whisk semi-frequently for 2-3 minutes. Once the flour has toasted, whisk in the heavy cream and milk; cook down on medium-low heat for 4-5 minutes. Finally, add the tomato sauce and continue reducing until thickened, 8-10 minutes. Taste for salt, then remove from the heat, and stir in half of the mozzarella and 1 cup of provolone cheese until combined. Set aside.
- Boil the Pasta:
- In a large pot, add 3 quarts of water and salt heavily. Bring to a boil and add pasta. Cook 7-8 minutes (this depends on the pasta)-make sure to drain the pasta 1-2 minutes before it reaches al dente, because it will cook further in the oven. Drain the pasta, leaving a bit of water in the pot (¼ c) and return the pasta to the pot.
- Pour the cheese-chili tomato sauce over the pasta and add the turkey breast. Pour the reserved pasta water over all and stir to combine for about 2 minutes, as the sauce thickens.
- Bake the pasta:
- Pour the pasta into your prepared pan, and sprinkle with the olives and remaining cheeses. Cover with parchment and foil and place on the center rack. Bake, covered, for 25-28 minutes, or until bubbling on sides. Remove the foil and parchment and return to oven for 15 minutes more. Finish by broiling, still on the center rack, on high heat for 2-3 minutes to brown the top.
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TURKEY RATATOUILLE PASTA BAKE - PINCH OF NOM
From pinchofnom.com
4/5 (89)Category Dinner, LunchCuisine Non SpecificTotal Time 45 mins
- Preheat the oven to 180 degrees. Bring a large pan of water to the boil. When boiling, add the pasta and cook for 3 minutes, drain and leave to one side.
- Return the saucepan to the heat and spray with low calorie cooking spray. Brown the turkey for 5 minutes. Chop all the veg except the carrot into small dice. Grate the carrot.
- Return the pasta to the saucepan and stir in the passata and tinned tomatoes. Pour into a large baking dish and cover with the cheese.
RECIPE: HAM, MUSHROOM & TURKEY PASTA BAKE | FUSS FREE FLAVOURS
From fussfreeflavours.com
Reviews 20Category Main Meal, PastaCuisine BritishTotal Time 40 mins
- In a medium saucepan melt the butter, stir in the flour and cook over a gentle heat for a few minutes.
- Boil the pasta in a large pan until cooked. Drain, reserving some of the water, and return to the pan.
- Place the oil in a non stick frying pan and fry the onion on a medium heat for a few minutes until translucent. Add the mushrooms and cook until soft. Transfer the onions and mushrooms to a plate.
- Add the sauce, onions, mushrooms, turkey and ham to the pasta and mix well. Add in some of the pasta water if needed to loosen.
BAKED PASTA WITH GROUND TURKEY - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 58Total Time 35 minsCategory EntreeCalories 416 per serving
- In a cast iron skillet or other oven safe skillet, heat the oil over medium heat, add the onions and ground turkey and cook until the turkey is browned, about 5 minutes. Stir in the garlic and Italian seasoning, and cook for another 2 minutes until well combined.
TURKEY PASTA BAKE RECIPE - WOMAN'S DAY
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- Using a large pan that can go from the stove-top to the oven, heat theoil over medium-high heat.
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- Heat oven to 400°F. Oil 3-quart or 9- by 13-inch casserole dish. Cook pasta per package directions.
- Meanwhile, heat 2 tablespoons oil in large skillet on medium. Add onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add mushrooms and cook, tossing occasionally, until tender, 5 to 6 minutes. Stir in garlic and thyme and cook 1 minute. Transfer to large bowl and toss with spinach and parsley.
- Wipe out skillet and heat remaining 2 tablespoons oil on medium. Sprinkle flour over top and cook, stirring, 1 minute. Gradually whisk in milk. Simmer, whisking often, until thickened, 4 to 5 minutes. Remove from heat and add Gruyère, cayenne, 3/4 teaspoon salt, and 1/4 teaspoon pepper; stir until cheese melts and sauce is just smooth.
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- Preheat the oven to 190C/375F. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
TURKEY PASTA BAKE - SAVOR THE BEST
From savorthebest.com
4.5/5 (2)Total Time 45 minsCategory Main DishCalories 622 per serving
- Fill a large pot with water, salt it generously and bring it to a boil. Add the pasta and cook it for 2 minutes LESS than indicated on the package. The goal is to under-cook the pasta as it will continue to cook in the oven. Reserve 1/2 cup of cooking water then drain the pasta and return it to the pot.
- Add the mushrooms and a 1/4 cup of water to a large, non-stick skillet. When the liquid cooks off, add the butter and oil and cook until the mushrooms are slightly brown, about 4 minutes. Season with salt and pepper then add the onion and cook until tender. When the onion is soft and tender add the garlic and cook for 30 seconds.
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